Blackberry Raspberry Cobbler

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Prep Time15 min

The tartness of the berries is balanced out by coconut, tapioca and butter in this Blackberry Raspberry Cobbler. This dessert is great for any occasion whether you make it for a new neighbor or a holiday get-together!

Blackberry Raspberry Cobbler


  • 6 cups California Giant blackberries
  • 2 cups California Giant raspberries
  • ¼ cup of instant tapioca
  • Juice of ½ lime
  • pinch of salt
  • 1 cup flour
  • 1 cup sweetened shredded coconut
  • 1¾ cup sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 1 egg


      • Preheat oven to 375 degrees.
      • Mix blackberries, raspberries, one cup of sugar, tapioca, lime juice and salt in a mixing bowl.
      • Place berry mixture into a baking dish and set it aside.
      • Add flour, shredded coconut, remaining sugar, baking powder, salt, butter and egg into a second mixing bowl.
      • Combine thoroughly with your hands until the mixture is course.
      • Arrange this mixture over the berries in your baking dish.
      • Bake for 45 minutes or until the crust is golden brown and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!