Juicy, sweet blackberries are baked into a creamy coconut custard filling in this Blackberry Coconut Custard Cobbler...
The taste of blackberries will always evoke summertime memories of my childhood. Every summer, decked out in long sleeves and jeans, we would venture to these secret blackberry patch spots that my grandparents always seemed to know of. After being briefed (yet again...) to watch out for thorns, snakes, and yellow jackets, we would all set out with buckets in hand to fill them with fresh, juicy wild blackberries. Of course, several of the largest, sweetest berries would never make it in the bucket. ;)
We would bring the bounty home to be washed and then divvied out among the various families in attendance. I couldn't wait for my mom start rolling out the dough for one of her homemade blackberry pies. My mom had a talent with homemade pie crust. They were always perfectly crimped and latticed.
We would all eagerly wait for the pie to bake and then cool enough so that she could slice into it and serve it with a big scoop of vanilla ice cream. Not that it really needed the ice cream, if you ask me.
My inspiration for this Blackberry Coconut Custard Cobbler came from my mother's own blackberry cobbler recipe. I gave it a sweet (and lighter!) twist by adding coconut Greek yogurt to the filling. The coconut flavor is very subtle, however if you are not a fan of coconut you could always leave the shredded coconut out of the dough and use vanilla Greek yogurt in the filling. Of course, you would have to call it Blackberry Vanilla Custard Cobber then.... ;)
Blackberry Coconut Custard Cobbler
by
Prep Time: 20
Cook Time: 50-60 minutes
Ingredients (9 servings)
- 1 1/2 cups flour
- 3/4 cup sugar
- pinch of salt
- 8 tbsp (1 stick) unsalted butter, cold & cubed
- 1/4 cup sweetened shredded coconut
- 3-5 tbsp cold water
- 1 tsp white vinegar
- 2 eggs
- 1/2 cup sugar
- 1/2 cup coconut flavored Greek yogurt (I used Oikos Toasted Coconut Vanilla.)
- 1 tsp vanilla
- juice of 1 lemon
- pinch of salt 1 tbsp cornstarch
- 6 to 12 oz blackberries (I used 6 oz in this recipe, but would double it the next time I make it. If you love blackberries, double it to the 12 oz. ;) )
Instructions
For the cobbler crust
Preheat your oven to 350 degrees.
In a medium bowl, whisk together the flour, sugar, & salt. Cut in the chilled, cubed butter with a pastry cutter until a pebbly mixture forms.
Mix in the tablespoons of cold water until a soft dough forms. Then mix in the white vinegar, and evenly fold in the coconut.
Press a little over half of the dough into a greased 9x9 inch baking dish. Press into the bottom and then slightly up the sides.
Bake for 10-12 minutes. Set aside & allow the crust to cool for at least 10 minutes before pouring the filling in.
In large bowl, whisk together the eggs, sugar, coconut Greek yogurt, vanilla, lemon juice, and salt until well combined.
Vigorously whisk in the cornstarch- you do not want any lumps left!
Now fold in your blackberries.
Pour the filling into the prepared crust, making sure that the blackberries are distributed evenly.
Drop the remaining dough by the spoonful evenly on top of the blackberry filling.
Bake another 40-45 minutes until the edges of the crust and cobbler topping are lightly golden brown.
Allow to cool to warm and then serve. This can be served warm or cold.
Enjoy!
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I knew this recipe was a success when I brought a couple of pieces of this cobbler over to my parents' house for them to try, and my mom asked me for MY recipe. ;) I told her she would have to wait for this blog post... hehehe.
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