Summer Blackberry Cobbler - cooking recipe

Ingredients

Filling
8 cups fresh blackberries or 8 cups frozen blackberries
1 cup sugar
1/4 cup dry tapioca
1/2 lime, juice of
1 pinch salt
Topping
1 cup all-purpose flour
1 cup sweetened flaked coconut
3/4 cup sugar
1/2 cup pecans, coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 egg

Preparation

Preheat the oven to 375.
Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.
Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
Blend in the egg, then arrange topping over the berries in clumps, covering them evenly.
Bake the cobbler for 45-50 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. Recipe #53511.