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Blackberry cobbler w/ coconut pecan top




Source of Recipe


Camille, my sister


List of Ingredients




Toss Together:

8 cups blackberries, fresh or frozen (thawed slightly if frozen)

1 cup sugar

1/4 cup instant tapioca

Juice of 1/2 lime

Pinch of salt



Combine; Knead In:

1 cup all purpose flour

1 cup sweetened shredded coconut

3/4 sugar

1/2 cup pecans, coarsely chopped

1/2 t baking powder

1/4 t table salt

1/2 cup cold unsalted butter cubed (1 stick)



Blend in: Top Berries with:

1 egg



Serve with:

Vanilla-Rum Anglaise



Preheat oven to 375 degrees

Toss: berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into 2 qt baking dish,



Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in 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 40-45 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.



Serve with creme anglaise.



Vanilla-Rum Creme anglaise



Warm:

2 cups half and half

2 T sugar

vanilla bean, split and scraped; pod chopped into 1" pieces



Whisk together; Temper milk into and cook:

5 egg yolks

3 T sugar

2 T light or dark rum

1/4 t kosher salt



Blend and Strain; Add:

1 t. Vanilla extract



Warm half and half, 2T. sugar and vanilla bean seeds and pod in saucepan over medium heat, about 5 minutes.



Whisk yolks, 3 T. sugar rum and salt together in a bowl. When milk mixture is steaming, temper it into the eggs, whisking constantly. pour the custard back into the pan and return to the burner. Cook over low heat, stirring constantly, until custard coats the back of a spoon, about 5 minutes



Blend custard and vanilla bean pod in a blender for 1 minute. Strain into a bowl, add the extract, cover, and chill.






Recipe