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.

Berry Cobbler with Coconut Walnut Topping Recipe




  • 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.

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Recipe adapted from Raley's grocery store magazine.



  1. Liz

    This sounds absolutely divine – a wonderful combination of flavors! I will have to try this very soon! Thank you for posting it. :) Yum!

  2. Maggie

    This sounds delicious!! However, I’m not a huge fan of coconut. Would it be okay to leave it out?

  3. Suzanne

    Would almonds or pecans work just as well for those with walnut allergies?

    It sure looks yummy! I may have to hit up the farmers market in Davis this weekend for some fresh berries! Thanks Elise

  4. Garrett

    We made apricot ice cream last night with the apricots you gave us! Thanks a ton and thank Pat for me!

  5. Wendy

    I started to salivate as soon as I saw this picture. Why is it berries do that to me? :)
    Another lovely recipe.

  6. Kathy

    This looks delicious! I have a ton of fresh berries just looking for a recipe to be in. I’m going to try this tonight!!!!

  7. Candy Schultz

    I think I have to make this RIGHT NOW.

  8. JEP

    Beautiful. I love this combination. Seems to have just the right amount of sugar for my taste.

  9. Betty Jo

    Oh My! This is my kind of food. I’ve never had coconut in cobbler topping before so will definitely have to try this recipe. I adore coconut and know it will be delicious.

  10. Linda in the Evergreen State

    Hi Elise

    This looks yummy, great photos and is a nice change from the pie crust or biscuit topping for cobblers.

    Linda In Washington State

  11. Linda in the Evergreen State

    Here are other recipes I found to use with all those berries! Fairly simple.

    Cheaters Frozen Yogurt

    All it is is frozen berries mixed with some plain yogurt and a bit of sugar sprinkled on top. The berries freeze the yogurt when the two come into contact! The trick to getting this just right is in the proportions. Now, I don’t measure this and I don’t really recommend expending the extra effort to do so. Use 2 parts of frozen berries and 1 part yogurt. Put the yogurt into a bowl with a pinch or two of sugar two sweeten it, then add the berries and stir to combine. After about 30 seconds or so, the yogurt will be slightly frozen and you can enjoy it!

    Blueberries are the best for this because of their small size, making them very easy to stir into the yogurt. If you use other fruit, you may want to consider chopping it up a bit first.


    1-cup low-fat or non-fat raspberry yogurt
    1 10 oz package frozen raspberries
    3-5 packages Equal
    Immediately before serving, whirl yogurt and Equal in a food processor, and slowly add the berries thru the tube. Process lightly, until berries and yogurt are nicely pureed, but ill frozen. Serve immediately.
    Serves 4
    I also have done this with orange yogurt and frozen cranberries, a strawberry-strawberry version, and a Peach Melba version (swirling the two flavors together).

  12. farmgirl

    Oh Elise, you tease! There isn’t a ripe berry in sight around here, though I have my fingers crossed that we’ll finally get a decent crop of wild blackberries this summer. Love berries, love cobbler, love the idea of the coconut topping (how come I never thought of that?), would love to take some of the incredible cream I just whipped up (we’re talking straight from the cow to my kitchen) and dollop it over a dish of that cobbler! Thanks, as always, for another tempting recipe. : )

  13. Donna

    I made the berry cobbler for father’s day for my husband, he’s thanked me twice so far for it. It is outstanding!!!! Thanks

  14. lainie

    I have 2 comments. My husband says that this is a MUST during blueberry season. I made it with blueberries and strawberries and it was wonderful. My thought is that it would be great in the fall with apples and cranberries. I plan to try it then, as well. I loved how tart the fruit was, and how crunchy the topping was. We ate the whole thing.

  15. Robin

    I have now used this topping recipes several times.
    The topping works great on canned peaches that have been rinsed of their high fructose syrup and tossed with brown sugar.
    Also instead of white sugar in the the toppping I have substituted maple syrup and brown sugar. The brown sugar version was out of this world!! Also I didn’t have any nuts but it was all still good!
    I got compliments on this each time I made it!

  16. Andrea

    Can you use frozen blueberries with this recipe?

    I have to say this cobbler looks divine!

  17. merd

    I am totally making this for Thanksgiving.

  18. 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!

  19. 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.

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