Blackberry Pecan Coconut Cobbler

A good friend of mine asked me to make her my blackberry coconut pecan cobbler today since Chinese New Year is just around the corner and she wants to enjoy this fabulous dessert with her family.  Of course I said “yes” and she purchased the ingredients for me and away I went.  Since blackberries are in season all year long for us and they are so affordable right now, it’s easy to get your hands on some.  She actually purchased some blackberries at sprouts for just .88 cents for one 6oz container.  You need about 8 containers for this recipe that feeds about 5 to 10 people…..depending on their sweet tooth.  Remember with all fruits and berries to make sure you rinse these little dark gems up so they are clean and ready to use. 

The star of the party! 

Remember to treat thems gems like newborn babies.  Very gently when mixing these berries, swaddle each stroke with tender loving care so you do not break berries too much. 

Remember.....all berries want to be borned! 

Tapioca pudding....who knew it's not just for pudding, this helps the cobbler create that caramalized juicy goodness when baked.

If you have a meyers lemon tree in your yard, for goodness sake.....use them. 

 These berries, were ready for their closeup!

I like to get whole nuts, and then do a rough chop....that way when your eating your cobbler you get big bites and little bites of nuts!

 

 

 I use this tool in the kitchen most of the time....The tool shown here is black, but their are white, cream and even tan tools just like it in your kitchen.  It's called a Hand mixer, literally your hand.

 Before the oven

 AFTER!!!!

Your house will smell like a professional bakers kitchen. 

RECIPE

8 cups Blackberries (fresh or frozen)

1 Cup Sugar

¼ cup Tapioca Pearl (instant)

½ Lemon (juice)

Pinch of salt

1 cup Flour

1 Cup shredded coconut – sweetened

¾ cup sugar

½ cup Pecans – chopped

¼ teaspoons salt

½ cup butter cold (cubed)

1 egg

Preheat oven to 375F.  Mix first 5 ingredients in a bowl.  Place into a 2 quart baking dish.  Combine the next 6 ingredients in a bowl.  Using your hands, knead in the butter until incorporated.  Blend in the egg, and 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.  Cool at least for one hour or until you can help yourself. 

HEAVENLY!