Mary Lee Garner
| Ingredients: 8 cups blackberries, fresh (or two 16 oz. bags of frozen berries, slightly thawed) 1 cup sugar 1/4 cup instant tapioca juice of 1/2 a lime pinch of salt 1 cup all-purpose flour 1 cup sweetened shredded coconut 3/4 cup sugar 1/2 cup pecans, coarsely chopped 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup cold butter, cubed 1 egg. Directions: Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-quart baking dish. Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated; the mixture should look like coarse sand. Blend the egg into the flour mixture. Then spoon this crumbly mixture as a topping over the berries in clumps. Bake for 45-50 minutes at 375 degrees, or until topping is golden and crisp, and the filling is thick and bubbly. Cool on a rack for at least 1 hour before serving; the juice will thicken as it cools . Notes: Serve with whipped topping for a sinfully sweet, delicious dessert. |
I don't know who Mary G is but I love her. We topped ours with vanilla bean ice cream. It was delish. The tart blackberries, the crunch pecans, the cool, melty ice cream. Sooo good. Oh and I left out the coconut for Brian. Had it been up to me there would have been extra coconut.
No comments:
Post a Comment