Ingredients : For Filling :
4 cups - mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
2 Tbsp - instant tapioca
Sugar as required
1 Tbsp - fresh lemon juice
4 cups - mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
2 Tbsp - instant tapioca
Sugar as required
1 Tbsp - fresh lemon juice
For Topping :
1/2 cup - flour
Sugar
1/2 cup - shredded coconut
1/2 cup chopped walnuts
1/4 tsp - baking powder
Pinch of salt
Butter
Sugar
1/2 cup - shredded coconut
1/2 cup chopped walnuts
1/4 tsp - baking powder
Pinch of salt
Butter
Method :
Grease the baking sheet with butter. Preheat oven to 375°F.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
In a another bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients.
Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
Refrigerate it for 1 hour and Serve chilled with favourite ice cream.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
In a another bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients.
Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
Refrigerate it for 1 hour and Serve chilled with favourite ice cream.
