Filling: Add berries, sugar, flour, zest, lime juice, cinnamon and salt to a bowl. Toss gently. Transfer to a 9 inch pie pan or baking dish.
Topping: Whisk together flour, coconut flakes, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter or you fingers, cut the butter into the flour. In a small bowl or measuring cup, add vanilla to cream and add to the dry ingredients. Stir until the dough just comes together. Don’t over mix.
Spoon dough onto blueberry mixture. Sprinkle with coarse sugar. Bake for 35-45 minutes, until the top is golden brown. Let stand for about 10 minutes to cool and serve with vanilla ice cream.
Barbara's Notes + Tips
You can use fresh or frozen berries. If using frozen, don't thaw first.
Place a cookie sheet under the cobbler to catch any drips that might overflow.
You can substitute any biscuit recipe for the topping.
Try serving this warm with ice cream or with whipped cream.
This is great warm or at room temperature.
If you don't have a large pie pan, any casserole dish will work.