No ImageBerry Cobbler with Coconut Walnut Streusel

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  1. Amanda

    Do you recommend unsweetened or sweetened coconut?

    Show Replies (1)
  2. 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

  3. 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

  4. Andrea

    Can you use frozen blueberries with this recipe?

    I have to say this cobbler looks divine!

  5. 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!

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