Berry Cobbler With Coconut Walnut Streusel Recipes

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BERRY COBBLER WITH COCONUT WALNUT TOPPING



BERRY COBBLER WITH COCONUT WALNUT TOPPING image

Oh the beauty and taste of fresh berries growing in my yard. How I love to serve these neat recipes. Add the cruchiness of delicious nuts and you have a fantastic ending to a great meal. Warm Cobbler with a big dip of vanilla ice cream and your guest will never forget. I am enjoying watching my berries grow. I have big plans for them on a warm Summer Day.

Provided by Jewel Hall @0124

Categories     Fruit Desserts

Number Of Ingredients 11

- filling:
4 cup(s) mixed berries ( black berries, raspberries, blue berries, strawberries)
1/4 cup(s) + 1 tbsp sugar
2 tablespoon(s) instant tapioca
1 tablespoon(s) fresh lemon juice
TOPPING:
1/2 cup(s) flour
1/2 cup(s) shredded coconut
1/4 teaspoon(s) baking powder
- pinch of salt
4 tablespoon(s) (1/4 cup) cold, unsalted butter cut into cubes

Steps:

  • Preheat oven to 375 degrees. Butter a 9x9 inch Oven Proof Pan.
  • In a large bowl mix all the FILLING ingredients (berries, sugar,tapicoa, fresh lemon juice). Pour into baking dish.
  • In medium size mixing bowl, stir together, flour, coconut, sugar, walnuts, baking powder, and salt. Use your fingers to mix in the cold, butter cubes. Rub butter with other ingredients until mixture looks like coarse bread crumbs.
  • Sprinkle TOPPING over FILLING. Bake in preheated 375 degree oven for 35-40 minutes until topping is golden brown and crisp and filling is bubbling.
  • Cool and serve with a scoop of vanilla ice cream. NOTE: If you choose you can pulse coconut in food processor before adding it to the other topping ingredients.

TRIPLE-BERRY COBBLER



Triple-Berry Cobbler image

I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. -Edna Woodard, Fredericksburg, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 cup water
1 cup fresh or frozen cranberries, thawed
1 cup fresh blueberries
1 cup fresh blackberries
TOPPING:
1/4 cup sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1/3 cup fat-free milk
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°. In a small heavy saucepan, mix sugar, cornstarch, cinnamon and water until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Remove from heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray. , For topping, beat sugar and butter until crumbly. Beat in vanilla and milk. Whisk together flour, baking powder and salt; add to butter mixture, stirring just until moistened. Drop by tablespoonfuls over fruit. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.

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