Berry Cobbler with Pecan Crumble
Prep Time: 45 minutes
Total Time: 1 Hour, 45 minutes
Servings: 8
Your family and friends will love this pie. Yum!
Ingredients:
1 3/4 cups, plus 5 Tbsp. flour, divided
2/3 cup sugar, divided
3/4 teaspoon salt, divided
1/2 cup, plus 2 Tbsp. cold salted butter, diced and divided
1 1/4 cups chopped pecans (lightly toasted)
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract, divided
2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, halved
2 teaspoons lemon zest
1/4 teaspoon nutmeg
1 tablespoon raw sugar
1 3/4 cups, plus 5 Tbsp. flour, divided
2/3 cup sugar, divided
3/4 teaspoon salt, divided
1/2 cup, plus 2 Tbsp. cold salted butter, diced and divided
1 1/4 cups chopped pecans (lightly toasted)
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract, divided
2 cups blackberries
2 cups blueberries
2 cups raspberries
2 cups strawberries, halved
2 teaspoons lemon zest
1/4 teaspoon nutmeg
1 tablespoon raw sugar
Directions:
Stur together 1 3/4 cups flour, 1/3 cup sugar, and 1/2 teaspoon salt. Using a pastry blender, cut 1/2 cup of the butter into flour mixture until well blended and mixture resembles small crumbles. Stir in toasted pecans.
Stir together cream and 1/2 teaspoon vanilla; add cream mixture to flour mixture, stirring with a fork until mixture is combined and crumbly. Chill until ready to use.
Preheat oven to 400°F. Gently toss together blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, 1/3 cup sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Transfer to a lightly greased 10-inch cast-iron skillet. Place skillet on a aluminum foil-lined baking sheet.
Bake 20 minutes. Remove from oven. Crumble chilled pecan crumbles over the top and sprinkle with raw sugar. Return to oven and bake 25 minutes. Serve warm.
Stur together 1 3/4 cups flour, 1/3 cup sugar, and 1/2 teaspoon salt. Using a pastry blender, cut 1/2 cup of the butter into flour mixture until well blended and mixture resembles small crumbles. Stir in toasted pecans.
Stir together cream and 1/2 teaspoon vanilla; add cream mixture to flour mixture, stirring with a fork until mixture is combined and crumbly. Chill until ready to use.
Preheat oven to 400°F. Gently toss together blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, 1/3 cup sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Transfer to a lightly greased 10-inch cast-iron skillet. Place skillet on a aluminum foil-lined baking sheet.
Bake 20 minutes. Remove from oven. Crumble chilled pecan crumbles over the top and sprinkle with raw sugar. Return to oven and bake 25 minutes. Serve warm.
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