summer blueberry cobler
Took this to my cooking club. There were no leftovers to bring home.
No Image
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
15 serving(s)
Ingredients
- 8 cups blueberries
- 1 cup sugar
- 1/4 cup quick cooking tapioca
- 1 ounce lime juice
- 1 pinch salt
- TOPPING
- 1 cup flour
- 3/4 cup sugar
- 1 cup coconut, sweetened and shreadded
- 1/2 cup pecans, in pieces
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 pound butter, cold, cubed
- 1 - egg
How To Make summer blueberry cobler
-
Step 1Toss berries with sugar, salt, tapioca, and lime juice in bowl. Spoon into a 2-quart baking dish.
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Step 2Combine Topping ingredients in a bowl. Knead in the butter until incorporated. Mixture should look like coarse sand.
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Step 3Arrange topping over the berries in clumps, covering them evenly.
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Step 4Bake in preheated oven at 350 degrees for about one hour, until golden brown. Filling should be thick and bubbly.
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Step 5Cool on a rack for at least one hour before serving. May be baked the night before.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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