I made this cobbler on Labor Day for the BBQ with our neighbors. It is by far the best cobbler I have ever tasted. What makes it great is the macaroon-like topping. It's got texture, flavor, and looks. Plus it's obscenely easy to make!
Summer Blackberry Cobbler
8 cups blackberries, fresh or frozen (slightly thawed 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 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
Preheat oven to 375. Toss berried 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.
Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes or until top is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.
Also, this is my first submission for Love Thursday. And after you try this scrumptious dessert, you will love me for posting the recipe!