Makes about 8 cups
\nTime: about 1 1\/2 hours<\/p>\n
(Hot cobbler tastes terrific, but its juices are runny. They will thicken as it cools, though, so wait an hour before digging in.)<\/p>\n
Toss Together:
\n8 cups blackberries, fresh or frozen (thawed slightly if frozen)
\n1 cup sugar
\n\u00bc cup instant tapioca
\nJuice of \u00bd lime
\nPinch of salt<\/p>\n
Combine; Knead in:<\/p>\n
1 cup all-purpose flour
\n1 cup sweetened shredded coconut
\n\u00be cup sugar
\n\u00bd cup pecans, coarsely chopped
\n\u00bd t. baking powder
\n\u00bc t. salt
\n\u00bd cup cold unsalted butter, cubed (1 stick)<\/p>\n
Blend in; Top berries with:<\/p>\n
1 egg<\/p>\n
Preheat oven to 375 degrees Notes: 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 \u00bc cup instant tapioca Juice of \u00bd lime […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":7,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":215,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions\/215"}],"wp:attachment":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nToss<\/strong> berries with sugar, tapioca lime juice, and salt in a bowl. Spoon into a 2-qt. Baking dish.
\nCombine<\/strong> 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.
\nBlend<\/strong> 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.<\/p>\n
\n-A large, shallow baking dish provides more surface area to spread the topping over the fruit.
\n-Stir filling ingredients together, making sure the tapioca is well distributed.
\n-Pinch the butter cubes between your fingers to flatten and mix with the dry ingredients.
\n-Don\u2019t over blend so the batter turns greasy. When the mixture looks like sand, you\u2019re done.
\n-Mix in the egg with your fingers\u2014topping will be sticky.
\n-The topping will be somewhat thin in spots \u2013that adds to its rustic look.
\n-The cobbler may bubble over as it bakes, so don\u2019t worry if it does.<\/p>\n","protected":false},"excerpt":{"rendered":"