Annie's Cooking Club

Makes about 8 cups
Time: about 1 1/2 hours

(Hot cobbler tastes terrific, but its juices are runny. They will thicken as it cools, though, so wait an hour before digging in.)

Toss Together:
8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
¼ cup instant tapioca
Juice of ½ lime
Pinch of salt

Combine; Knead in:

1 cup all-purpose flour
1 cup sweetened shredded coconut
¾ cup sugar
½ cup pecans, coarsely chopped
½ t. baking powder
¼ t. salt
½ cup cold unsalted butter, cubed (1 stick)

Blend in; Top berries with:

1 egg

Preheat oven to 375 degrees
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 course sand.
Blend in the egg, 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, and filling is thick and bubbly. Cool in a rack for at least 1 hour before serving.

Notes:
-A large, shallow baking dish provides more surface area to spread the topping over the fruit.
-Stir filling ingredients together, making sure the tapioca is well distributed.
-Pinch the butter cubes between your fingers to flatten and mix with the dry ingredients.
-Don’t over blend so the batter turns greasy. When the mixture looks like sand, you’re done.
-Mix in the egg with your fingers—topping will be sticky.
-The topping will be somewhat thin in spots –that adds to its rustic look.
-The cobbler may bubble over as it bakes, so don’t worry if it does.