Blackberry Cobbler
This recipe won first place in the Tri-State Fair blackberry cobbler contest in Amarillo, Texas in 2006. I think the recipe originally came from Cuisine at Home magazine.
4 cups fresh blackberries
1/2 cup sugar
1/8 cup instant tapioca
Juice of 1/2 lime
Pinch of salt
1 cup all-purpose flour
1 cup sweetened shredded coconut
3/4 cup sugar
1/2 cup coarsely chopped pecans
1/2 t. baking powder
1/4 t. table salt
1/2 cup cold unsalted butter, cubed
1 egg
Preheat oven to 375 degrees. Toss berries with 1/2 cup sugar (or less, depending on how sweet the berries are), tapioca, lime juice and a pinch of salt in a bowl. Spoon into deep baking dish.
Combine flour, coconut, 1 cup of sugar, pecans, baking powder and salt in a second bowl. Cut in the butter until incorporated. The mixture should look like coarse sand.
Blend in the egg with the topping, then arrange topping over the berries in clumps, covering them evenly.
Bake the cobbler for 35-40 minutes or until topping is golden and crispy and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving so juices can thicken.