Berry Cobbler with a delicious mix of fresh blackberries, raspberries, blueberries, boysenberries and strawberries. Topped with a coconut walnut crumble!
Not much that grows in our garden can be picked in spring. The first sign that the summer season is upon us and the parade of glorious fruit is about to begin is when the boysenberries ripen on their vines.
The berries are now ripe and juicy and the deepest shade of purplish black. My father conjured up this crunchy berry cobbler with a berry mix from Trader Joe’s, our boysenberries and a few fresh strawberries from the market.
Berry gravel with coconut and walnut crumble
ingredients
- filling
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4 cups mixed berries (e.g. blackberries, raspberries, blueberries, blackberries, strawberries), fresh or frozen
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1/4 cup plus 1 tablespoon sugar
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2 tbsp instant tapioca
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1 tbsp fresh lemon juice
- topping
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1/2 cup flour
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1/2 cup grated coconut
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1/4 cup sugar
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1/4 cup chopped walnuts
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1/4 teaspoon baking powder
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pinch of salt
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4 tablespoons (1/4 cup) cold unsalted butter, cubed
method
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Preheat oven to 375°F. Butter a 9×9 inch baking dish.
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In a large bowl, mix together the ingredients for the filling – berries, sugar, tapioca, and lemon juice. Pour into the casserole dish.
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In a medium bowl, whisk together the flour, coconut, sugar, walnuts, baking powder, and salt from the topping ingredients. Mix in the butter cubes with your fingers. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
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Scatter the topping over the filling. Bake for 35-40 minutes or until topping is golden and crispy and filling is bubbling.
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Leave to cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Recipe adapted from Raley’s Grocery Magazine.
