Summer is finally upon us and with the warm weather comes the bounty of summer fruit and vegetables. Our version of summer berry cobbler is a great way to use up any berries laying around in your refrigerator or freezer and it will definitely impress your friends and family as either a side dish at your brunch gathering or with a scoop of ice cream for dessert.
We came across this great recipe a while back and decided to share with our followers so you can enjoy it at home! Slight variation to the recipe listed below: we clump the topping into little piles so we can serve individual portions to our guests and it makes for a great presentation and lots of crispy biscuit edges for everyone to enjoy!
Summer Berry Cobbler with Coconut-Pecan Topping
Recipe type: Breakfast or Dessert
Serves: 8 cups
Cobbler is such a comforting dish and a great way to use your summer berry bounty up before they go bad. This recipe is great as a side to a savory breakfast or brunch or for dessert with a scoop of vanilla ice cream!
- 8 cups mixed berries, 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 t. baking powder
- ¼ t. salt
- ½ cup cold unsalted butter cubed (1 stick)
- 1 egg
- Preheat oven to 375 degrees F.
- Toss berries with 1 cup sugar, tapioca, lime juice and pinch of salt. Spoon into a 2-qt. baking dish.
- Combine flour, coconut, ¾ cup sugar, pecans, baking powder and salt in a second bowl.
- Using your fingertips, knead in 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 45-50 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.