Berry Cobbler With Pecan Sandie Streusel Recipes

BERRY COBBLER WITH PECAN SANDIE STREUSEL

Steps:

• Whisk together 1 3/4 cups of the flour, 1/3 cup of the granulated sugar, and 1/2 teaspoon of the salt in a medium 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 teaspoon 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°F. Gently toss together blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, 1/3 cup granulated sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large 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 to 22 minutes. Remove from oven. Crumble chilled streusel over hot filling, and sprinkle with turbinado sugar. Return to oven, and bake until golden, 25 to 28 more minutes. Serve warm.

BLUEBERRY STREUSEL COBBLER

Steps:

• Preheat oven to 325 degrees F. In bowl, combine blueberries, sweetened condensed milk and lemon peel.
• In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread in greased 9-inch square baking pan.
• In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler.
• Bake 65 to 70 minutes. Serve warm with vanilla ice cream and Blueberry Sauce. Store leftovers covered in refrigerator.
• Blueberry Sauce: In saucepan, combine sugar, cornstarch, cinnamon, and nutmeg. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot.