Blueberry Cobbler with Coconut Walnut Streusel

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This is a delicious and very simple dessert. You could use other berries or a combination of berries, but I chose to use blueberries because we had just picked up 5 pounds of blueberries. There is a woman here is Madison who organizes a blueberry shipment from a Latino growers cooperative in Southwestern Michigan every year. There wound up being 5000# of blueberries ordered! I would get more but we don't have room to store them. She also ordered pecans from Georgia. I ordered 1# of those as well. Delicious. My favorite nut.

Now for the recipe:

Filling:
  • 4 cups blueberries, fresh
  • 1/4 cup plus 1 Tbsp sugar (you could use a bit less sugar if your fruit is very sweet)
  • 2 Tbsp instant tapioca
  • 1 Tbsp fresh lemon juice

Topping:
  • 1/2 cup flour
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/4 cup sugar (use 1/3 cup sugar if you use unsweetened coconut
  • 1/4 cup chopped walnuts (I'm thinking you could also use pecans)
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Preheat oven to 375 degrees F. Butter or spray a 9" square baking pan.
In a bowl, mix together the filling ingredients and pour them into the baking pan.
In the same bowl, blend the flour, sugar, butter and salt. Cut together with a pastry blender as though you were making pie crust. Next add the nuts and mix in with a fork. Sprinkle the topping over the filling. Bake for 30-40 minutes, until the topping is golden brown and the filling is bubbly.
Let cool for an hour if you can. It would be good served with vanilla ice cream or whipped cream. If you don't have either one, its delicious all on its own!

Adapted from Simply Recipes

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