Raspberry or Blackberry Cobbler with Coconut Pecan Topping

Filling:

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

1 cup sugar

1/4 cup instant tapioca

juice of 1/2 lime

pinch of salt

Topping:

1 cup all-purpose flour

1 cup sweetened shredded coconut

3/4 cup sugar

1 cup pecans, coarsely chopped

1/2 teaspoon baking powder

1/4 teaspoon salt

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

1 egg

Toss berries with 1 cup sugar, tapioca, lime juice, and a pinch of salt in a medium bowl. Spoon into a 2-quart baking dish. 

Combine flour, coconut, 3/4 cup sugar, pecans, baking powder, and salt in a second medium bowl. Using your fingertips, knead the butter until incorporated. The 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 45-50 minutes, or until golden and crisp and the filling is thick and bubbly.

Cool on a rack for at least 1 hour before serving. Serve with ice cream if you like.

Adapted from www.CusineAtHome.com August 2005