"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blackberry Cobbler with Coconut Pecan Topping Recipe

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This recipe for Blackberry Cobbler with Coconut Pecan Topping, by , is from Eating with the Wades: Taste Buds' Delight, Waistlines' Dilemma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vivian Wade
Added: Thursday, July 12, 2007


Toss Together:
8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
1/4 cup Tapioca
Juice of one-half lime
Pinch of salt

Combine; Knead In:
1 cup all-purpose flour
1 cup sweetened shredded coconut
3/4 cup sugar
1/2 cup pecans, coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed (1 stick)

Blend In: Top Berries with:
1 egg

Preheat oven to 375 .
Toss berries with sugar, tapioca, lime juice and salt in a bowl. Spoon into a two-quart 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.
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 one hour before serving.

Number Of Servings:
8 cups
Preparation Time:
Total time: About 1 1/2 hours
Personal Notes:
The mother of all cobblers




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