Berry Cobbler with Coconut Walnut Topping
Not much that grows in our garden is available for picking in the spring. The first sign that the summer season is upon us and that the parade of glorious fruit is about to begin is when the boysenberries ripen on their vines.
The berries are ripe and juicy now, and the deepest shade of purply black. With a berry mix from Trader Joe’s, our boysenberries, and some fresh strawberries from the market, my father whipped up this crunchy berry cobbler.
Pretty, isn’t it? Summer weather has arrived; let the good times roll.
- 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
- 1/4 cup plus 1 Tbsp sugar
- 2 Tbsp instant tapioca
- 1 Tbsp fresh lemon juice
- 1/2 cup flour
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1/4 cup chopped walnuts
- 1/4 teaspoon baking powder
- Pinch of salt
- 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.