Last bite of summer days
This week the weather turns warm again and it feels like another summer days in Oregon. I can’t believe September is almost gone, my son complained that he only like summer with the warm weather every day because he then could play outside. I don’t blame him for wanting summer not to end so quickly.
From my freezer I had the last batch of blackberries which I thought would be great for making a cobbler. A treat for after dinner. Cobbler is a similar to deep-dish pies, but instead of pie dough, its top is adorned with a rich biscuit dough covering the fruits. It is very easy to make too comparing to a pie.
The dough for the top of the cobbler in this recipe was consisted of coconut and pecans, which complement the blackberry well. The fruits were simply mix with sugar, instant tapioca and lime juice. Instant tapioca is used to thicken the juice and if the fruits are frozen they tend to release more juice, so you can add more tapioca or the juice would simply be a little bit runnier.
It is truly a perfect ending for the summer.
Summer Blackberry Cobler with Coconut Pecan Topping
Makes about 8 cups
8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
1/4 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 pecans, coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/2 cup cold unsalted butter, cubed (1 stick)
1 egg
Preheat oven to 375 degree F.
Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-quart baking dish.
Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertipes, 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 cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.
Serve with creme anglaise or ice cream.
Source: Cuisine At Home magazine, special issue
Hi eliza – thank you for visiting my blog. I had loads of blackberries around my place but I was a bit stuck finding interesting recipes with them – your cobbler looks wonderful, I love the addition of coconut.
You’re welcome!
Comment by keiko — September 26, 2006 @ 4:25 pm
ciao eliza
love your site. Thanks for leaving me a comment on my site. I’m tagging you for the 5 things to eat before you die event ..Keep it rolling
ummm…i’ve been tag by riana, and my post about that was down below ;p but thanks anyway for visiting me back!
Comment by Indah — September 27, 2006 @ 5:17 am
Mengingatkanku pada sebuah konditorei di sebuah sudut jalan di sebuah kota di Jerman. Tiap lewat.. hmmm haruum.. Dan fotomu ini, miriiiip sekali dengan yg dijual di sono.
glek.
Bisa aja kamu Rit…:) Tapi aku kayaknya lebih sukaan pie daripada ini, lebih ribet aja bikin pie. Sedang ini langsung jadi
Comment by Ritha — September 28, 2006 @ 1:45 pm
you captured awesome food photos, liz….
three thumbs up!
awww…syl, thanks so much! i don’t think i deserve 3 thumbs up yet though
Comment by SyL — September 30, 2006 @ 6:38 am
Thanks for your entry to DMBLGIT - have a look at all the entries here.
Summer is just around the corner for us here in NZ, so you have given me something to look forward to!
Comment by Emma — October 24, 2006 @ 12:56 am