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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Summer Blackberry Cobbler Recipe

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This recipe for Summer Blackberry Cobbler is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. blackberries, fresh or frozen (if frozen, thaw slightly--the frozen three berry mix from Costco with raspberries, blueberries and blackberries is fantastic!)
1 c. sugar
1/4 c. instant tapioca
juice of 1/2 a lime
pinch of salt
Topping:
1 c. all purpose flour
1 c. sweetened shredded coconut
3/4 c. sugar
1/2 c. pecans, coarsely chopped
1/2 t. backing powder
1/4 t. table salt
1/2 c. cold unsalted butter cubed (one stick)
1 egg
Directions:
Directions:
Preheat the oven to 375.
Toss berries 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 the topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 min or until the topping is golden and crisp dn the filing is thick and bubbly. It will thicken up as it cools, so if it is a little runny, don't worry. Cool on a rack for at least one hour before serving.

 

 

 

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