cobbler, berry with pecan sandie streusel

cobbler, berry with pecan sandie streusel
cobbler, berry with pecan sandie streusel

PREP TIME

25

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

105

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    cups plus 5 tbsp flour, divided

  • 2/3

    cup gran sugar, divided

  • 3/4

    tsp kosher salt, divided

  • 1/2

    cup plus 2 tbsp cold salted butter, diced, divided

  • 1 1/4

    cups lightly toasted chopped pecans

  • 1/2

    cup heavy cream

  • 1 1/2

    tsp vanilla extract, divided

  • 2

    cups fresh blackberries

  • 2

    cups fresh blueberries

  • 2

    cups fresh raspberries

  • 2

    cups fresh strawberries, halve

  • 2

    tsp lemon zest

  • 1/4

    tsp nutmeg

  • 1

    tbsp turbinado sugar

Directions

whisk together 1 3/4 cups flour, 1/3 cup gran sugar, and 1/2 tsp salt in a med bowl. using a pastry blender, cut 1/2 cup of the butter into flour mixture until well blended and mixture resembles peas. stir in toasted pecans. stir together cream and 1/2 tsp of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. chill until ready to use. preheat oven to 400 gently toss together all berries, lemon zest, nutmeg, and remaining 5 tbsp flour, 1/3 cup sugar, 2 tbsp butter, 1 tsp vanilla and 1/4 tsp salt in a lg bowl. transfer to a lightly greased 10 inch cast iron skillet. place skillet in an aluminum foil-lined rimmed baking sheet. bake in preheated oven until bubbly around the edges, 20-22 min. remove from oven. crumble chilled streusel over hot filling, and sprinkle with turbinado sugar. return to oven, and bake until golden, 25-28 more min. serve warm.

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