No ImageBerry Cobbler with Coconut Walnut Streusel

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  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!

    xxxxxyyyyy

  2. Amanda

    Do you recommend unsweetened or sweetened coconut?

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  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.

    xxxxxyyyyy

  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!

    xxxxxyyyyy

  5. Andrea

    Can you use frozen blueberries with this recipe?

    I have to say this cobbler looks divine!

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