Berry Cobbler with Pecan Crumble


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

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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