4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen (slice the strawberries)
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice

1 cup flour
1/2 cup shredded coconut
1/2 cup sugar
1/2 teaspoon baking powder
Pinch of salt
1/2 cup cold, unsalted butter, cut into cubes

Preheat oven to 375°F. Butter a 9×9 inch baking dish.

In a large bowl, mix together the filling ingredients – berries, sugar, tapioca, and lemon juice. Pour into the baking dish.

In a medium sized bowl, stir together the flour, coconut, sugar, 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. If it does not come together, add a teaspoon or so of cold water.

Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.

Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.

Makes 6-8 servings.