You must be logged in to post a review.
Fast, easy and so delicious, this is a perfect mid-winter dessert since it tastes great with frozen berries. We love it served warm with vanilla ice cream. It’s comfort dessert at its best.
Preheat oven to 375ºF.
For the fruit mixture:
Mix together the fruit, sugar, tapioca, lemon juice, and a pinch of salt in a large mixing bowl. Spray a 2-quart baking dish with nonstick cooking spray. Pour the fruit mixture into baking dish and spread out evenly.
For the topping:
Mix together flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter until crumbly and resembles small peas. Stir in the chopped pecans and coconut. Add egg and mix by hand. Pour evenly over fruit mixture.
Bake at 375ºF for 45-50 minutes until top is golden and fruit is bubbling.
Serve warm with vanilla ice cream or room temperature with whipped cream.
A twist on the classic pumpkin cheesecake recipe with a delicious ginger graham cracker crust. This smooth and creamy dessert brings together all the flavors of fall.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!