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Summer blackberry cobbler
Prep time: 25 minutes
Cook time: 50 minutes
Serves 8 to 10
Cool time: 1 hour
Ann Arn of Glendora was looking for a cobbler recipe using summer fruit.
This recipe comes from the August 2005 issue of Cuisine at Home and should fill the bill for Arn.
8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
¼ cup instant tapioca
Juice of ½ a lime
Pinch of salt
1 cup all-purpose flour
1 cup sweetened shredded coconut
¾ cup sugar
½ cup pecans, coarsely chopped
½ teaspoon baking powder
1/4teaspoon table salt
½ cup (1 stick) cold unsalted butter, cubed
Whipped cream, vanilla ice cream or crème anglaise
Preheat oven to 375 degrees.
For the filling: Toss berries with sugar, tapioca, lime juice and salt in a bowl. Spoon into a 2-quart baking dish.
For the topping: Combine flour, coconut, sugar, pecans, baking powder and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45 to 50 minutes or until topping is golden and crisp and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.
Serve with whipped cream or vanilla ice cream or crème anglaise.
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