Mojito Blackberry Cobbler with mint and lime sugar cookie topping is a delicious fresh or frozen berry cobbler with mojito inspired flavor!
With a crumbly, sweet, sugar cookie like topping and bubbly blackberry lime filling this cobbler has it all! Fruity, tangy, and sweet! Read on to get your hands on both the versatile cobbler topping recipe and the blackberry lime filling.
End of Summer Sweetness
The end of the summer season is bittersweet. There’s always a longing for time to slow down. I wish that there could be more summer days so that I can attempt to mark more things of my mental summer bucket list. More vacations, more time spent on the water and lounging on the hammock and less time worrying about the hustle and bustle that will inevitably arrive along with the school year.
The end of summer also brings beautiful things too. In the pacific northwest we get the gift of an abundance of blackberries growing naturally around every corner. We picked a couple quarts of these delicious wild blackberries for a quick cobbler and it was so good I had to share.
The best thing about this cookie cobbler recipe is that it can be customized using any combination of fruit you have on hand. Also experiment with using lemon or orange instead of lime, or maybe basil instead of mint…. use whatever is fresh and available!
- Baking powder
- Coconut extract – or vanilla extract)
- Lime zest and lime juice
- Fresh blackberries – or substitute frozen fruit and simply bake slightly longer.
- Granulated sugar
- Fresh mint
Step by step instructions
- Make coconut lime sugar cookie topping by mixing flour, baking powder, salt and lime zest and beating with butter, sugar, egg and vanilla extract until well blended. Wrap in plastic wrap and refrigerate while preparing the fruit.
- Preheat oven to 375 degrees Fahrenheit.
- Prepare fruit filling with cornstarch, sugar, blackberries, lime juice and min.
- Place blackberry filling in a baking dish and crumble cookie dough over to top.
- Bake on a baking sheet until golden brown, 45 to 55 minutes.
- Let cool slightly before serving.
This delicious sweet topping compliments the tart fresh blackberries so well. But, if you happen to be one of those people who plans ahead and freezes cookie dough you can substitute frozen sugar cookie dough. Just bring to room temperature before baking.
You can also use frozen berries. Either defrost before using or bake frozen adding 20-30 minutes additional baking time. Bonus points for frozen dough AND frozen berries because in this instance you don’t have to defrost the dough before baking and instead bake with both the dough and filling frozen.
How to serve
Delicious served as is, or take it out of this world with a sprinkle of fresh mint and a scoop of vanilla ice cream, whipped cream or greek yogurt.
coconut lime cookie topping
- 2 ¼ cup flour
- 2 teaspoons baking powder
- 1 cup unsalted butter , room temperature
- 1 large egg
- 1 teaspoon coconut extract (or vanilla extract)
- 1 tablespoon lime zest
- 1 teaspoon salt
- 2 quarts fresh blackberries (equal to 4 pints or 8 cups) (if using frozen fruit simply bake slightly longer)
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons lime juice
- 1 teaspoon fresh mint , chopped
- Preheat oven to 375 degrees farenheit
- Mix flour, baking powder, salt and lime zest in a small bowl and set aside.
- Beat butter and sugar until well blended. Beat in egg and extract. Add flour mixture and stir until just combined. Wrap in plastic wrap and refrigerate while preparing the fruit.
- Prepare fruit filling by combining cornstarch and sugar in a large bowl. Add fruit, top with lime juice and mint, then stir to coat.
- Place prepared fruit filling in a 8×13 glass baking dish and cover with cookie dough topping.
- bake on a baking sheet until golden brown, 45 to 55 minutes.
- Let cool slightly before serving. Top as desired. Ice cream, whipped cream or greek yogurt are all excellent choices.
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