Berry Cobbler with Coconut Walnut Streusel

Berry Cobbler with a delicious blend of fresh blackberries, raspberries, blueberries, boysenberries, and strawberries. Topped with a coconut walnut streusel!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Published June 14, 2007
Elise Bauer
Berry Cobbler with Coconut Walnut Streusel
Elise Bauer

Not much that grows in our garden is available for picking in the spring. The first sign that the summer season is upon us and that the parade of glorious fruit is about to begin is when the boysenberries ripen on their vines.

The berries are ripe and juicy now, and the deepest shade of purply black. With a berry mix from Trader Joe's, our boysenberries, and some fresh strawberries from the market, my father whipped up this crunchy berry cobbler.

Pretty, isn't it? Summer weather has arrived; let the good times roll!

Berry Cobbler with Coconut Walnut Streusel
Elise Bauer

Berry Cobbler with Coconut Walnut Streusel

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 servings

Ingredients

  • Filling
  • 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
  • 1/4 cup plus 1 Tbsp sugar
  • 2 Tbsp instant tapioca
  • 1 Tbsp fresh lemon juice
  • Topping
  • 1/2 cup flour
  • 1/2 cup shredded coconut
  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Method

  1. Preheat oven to 375°F. Butter a 9x9 inch baking dish.

  2. In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.

  3. In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.

  4. Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.

  5. Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.

Recipe adapted from Raley's grocery store magazine.