Yum, yum, yum. I rarely make desserts--desserts being something that I should really do without. However, once in a while, I just get in the mood to make something, especially when we have company coming for supper.
This week was one of those times. PapaC had invited a friend over to supper, and we were just having soup and biscuits. So, instead of changing up the whole menu, I decided to add a dessert.
I am not, usually, a cobbler eater. Everyone else in my family LOVES cobbler. For me? Meh, not so much.
Until this one. I cannot tell you how absolutely delish everyone, including ME, thought this was.
Taken from Cuisine at Home magazine. I had to use frozen blackberries, because they were out at my local grocery. They worked just fine. If it had been any better, I would have been forced to sit on the floor with a spoon and eat the whole thing.
Yeah, it's that good.
Summer Blackberry Cobbler
with Coconut-Pecan Topping
8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
1/4 cup instant tapioca
Juice of 1/2 a lime
Pinch of salt
1 cup all-purpose flour
1 cup sweetened shredded coconut
3/4 cup sugar
1/2 cup pecans, coarsely chopped
1/2 t baking powder
1/4 t table salt
1/2 cup cold unsalted butter, cubed (1 stick)
Preheat oven to 375 degrees.
Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2 qt baking dish.
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 (don't let it get greasy!).
Blend in the egg (topping will be sticky), then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 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.
I refuse to tell you how many calories this has in it. It's a treat!