Ingredients for Summer Blackberry Cobbler
- Fresh Blackberries
- 1/2 cup packed light brown sugar
- Dry Tapioca
- Lime, Juice Of
- 1/4 teaspoon salt
- All Purpose Flour
- Sweetened Flaked Coconut
- 1/2 cup chopped pecans
- 1 teaspoon baking powder
- Unsalted Butter
- 1 large egg
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How to Make Summer Blackberry Cobbler
- Preheat oven to 375°F (190°C).
- In a large bowl, gently toss 4 cups fresh blackberries with 1/2 cup granulated sugar, 1/4 cup tapioca starch, 2 tablespoons lime juice, and a pinch of salt.
- Pour the blackberry mixture into a 2-quart baking dish.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup shredded coconut, 1/2 cup packed light brown sugar, 1/2 cup chopped pecans, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Beat 1 large egg lightly and stir it into the crumble mixture.
- Spoon the crumble topping evenly over the blackberry filling.
- Bake for 45-50 minutes, or until the topping is golden brown and crisp, and the filling is bubbling.
- Let cool completely on a wire rack for at least 1 hour before serving.
- Serve warm with a dollop of crème anglaise (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
225g
Fat
58g
Carbs
26g
