Berry Cobbler with Coconut Walnut Streusel


Berry Cobbler with a delicious blend of fresh blackberries, raspberries, blueberries, boysenberries, and strawberries. Topped with a coconut walnut streusel!

Photography Credit: Elise Bauer

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.

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Pretty, isn’t it? Summer weather has arrived; let the good times roll!

Berry Cobbler with Coconut Walnut Streusel

Berry Cobbler with Coconut Walnut Streusel Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6



  • 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.

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Recipe adapted from Raley's grocery store magazine.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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11 Comments / Reviews

No ImageBerry Cobbler with Coconut Walnut Streusel

Did you make it? Rate it!

  1. Edith

    I made this using all blueberries from a 5# box that we just picked up. I wound up using unsweetened coconut because it happened to be all we had. I used 1/3 cup of sugar in the topping to compensate. I used the same technique as the reluctant housechef to prepare the topping. It seemed like a good idea to me. It is a wonderful dessert and my husband and I highly recommend it!


  2. Amanda

    Do you recommend unsweetened or sweetened coconut?

    Show Replies (1)
  3. 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.


  4. 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!


  5. Andrea

    Can you use frozen blueberries with this recipe?

    I have to say this cobbler looks divine!

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Berry Cobbler with Coconut Walnut StreuselBerry Cobbler with Coconut Walnut Streusel