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Blueberry Cobbler

BlueSmokeBlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
In response to the requests below, here's the cobbler recipe we served at Ocala. Since then, we've made one with raspberries and one with peaches. Blueberry is still our favorite, though the peach was awful good.[p]Ken[p]Summer Cobbler
From Cuisine at Home, August, 2005[p]Filling
8 cups berries
1 cup sugar
1/4 cup instant tapioca
Juice of 1/2 lime
Pinch salt[p]Topping
1 cup all purpose flour
1 cup shredded coconut
3/4 cup sugar
1/2 cup pecans, coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, cubed
1 egg[p]
Preheat oven to 375 degrees.[p]Filling: toss berries with sugar, tapioca, lime juice and salt. Pour into a 2-quart, ovenproof, dish and set aside while making the topping.[p]Topping: combine flour, coconut, sugar, pecans, baking powder and salt. Pinch butter in until incorporated. (Mixture should look like coarse sand.) Blend in the egg.[p]Spoon topping over the berries, covering them evenly. Bake at 375 for 45 to 50 minutes, until topping is golden and crisp. Cool for an hour on a rack or trivet before serving.


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