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


Stir 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 the mixture resembles small crumbles, then 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 your oven to 400, then mix blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, 1/3 cup sugar, 2 tablespoons butter, vanilla extract, and 1/4 teaspoon salt.

Transfer to a lightly greased 10" cast-iron skillet, and put the skillet on an aluminum foil-lined baking sheet.

Bake for 20 minutes, then remove from oven.

Crumble chilled pecan crumbles over the top and sprinkle with raw sugar.

Return to oven and bake for 25 minutes, then slice and serve warm. Enjoy!

Thanks for Shopping at Glen Ellen Village Market!

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