Berry Cobbler with Coconut Walnut Topping

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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.

Berry Cobbler with Coconut Walnut Topping Recipe

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Ingredients

Filling

  • 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

Topping

  • 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

Method

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.

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Recipe adapted from Raley's grocery store magazine.

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Showing 4 of 20 Comments

  • Amanda

    Do you recommend unsweetened or sweetened coconut?

  • Lisa Price

    Terrific!!! I made this tonight it was awesome…I used agave instead of sugar, tasted great. Thank you for a great easy to follow dessert.

  • reluctant housechef

    Delicious! This is the second time I’ve made it and it’s a keeper. So easy to make. I only have an 8×8 pan, but that doesn’t seem to make a difference thank goodness. The first time I made it, I didn’t cut the butter in enough and the topping clumped – still delicious, but left parts of the cobbler bare. This time, I mixed everything but the coconut and walnuts first, using a pastry cutter or mixer (I think that’s what the tool is – you use it to cut in the butter into pastry dough)to get that nice crumb consistency, then I added in the walnuts and coconut last. I was able to cover the cobbler evenly and it came out beautifully – thank you!

  • merd

    I am totally making this for Thanksgiving.

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