By Sarah Condley
1 3/4 cups (about 7 1/2 oz.) plus 5 Tablespoons all-purpose flour, divided
2/3 cup granulated sugar, divided
3/4 teaspoon kosher salt, divided
1/2 cup (4 oz.) plus 2 Tablespoons chilly salted butter, diced, divided
1 1/4 cups flippantly toasted chopped pecans
1/2 cup heavy cream
1 1/2 teaspoon vanilla extract, divided
2 cups contemporary blackberries
2 cups contemporary blueberries
2 cups contemporary raspberries
2 cups contemporary strawberries, halved
2 teaspoons lemon zest
1/4 teaspoon floor nutmeg
1 Tablespoon turbinado sugar
Whisk collectively 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. Utilizing a pastry blender, lower 1/2 cup of the butter into flour combination till properly blended and combination resembles peas. Stir in toasted pecans.
Stir collectively cream and 1/2 teaspoon of the vanilla in a small bowl; add cream combination to flour combination, stirring with a fork till combination is mixed however nonetheless crumbly. Chill till prepared to make use of.
Preheat oven to 400 levels. Gently toss collectively 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 big bowl. Switch to a flippantly greased 10-inch cast-iron skillet. Place skillet in an aluminum foil-lined rimmed baking sheet.
Bake in preheated oven till bubbly across the edges, 20 to 25 minutes. Take away from oven. Crumble chilled streusel over sizzling filling, and sprinkle with turbinado sugar. Return to oven, and bake till golden, 25 to twenty-eight extra minutes. Serve heat.
This 12 months has been the very best 12 months ever for rising blueberries. They simply hold coming, although we proceed to struggle all of the wildlife that roams our property making an attempt to eat them. God can be blessing us with an excellent crop of untamed black raspberries and now, blackberries, each wild and tame. There have been a number of berries within the fridge after I noticed this Berry Cobbler with Pecan Sandie Streusel recipe in my assortment of recipes to attempt a while in my life. I’d torn the recipe from the July 2016 problem of Southern Dwelling Journal. Pecan Sandies had been my favourite cookies after I was a child, that, together with all of the berries within the fridge made this the right recipe to attempt.
The recipe requires contemporary strawberries and despite the fact that I didn’t have contemporary ones, I did have some regionally grown ones within the freezer. I sat them within the fridge to start out thawing whereas I started making ready this candy deal with.
First, I toasted some pecans. After about 12 minutes they had been aromatic and I eliminated them from the oven to chill earlier than chopping them. Whereas the pecans had been toasting, I whisked the flour, sugar, and salt collectively. I cubed a stick of butter on high and used a pastry blender to mix the whole lot simply till the combination was crumbly. After stirring the cream and vanilla collectively I poured it into dry substances and used a fork to mix. Into the fridge the crumbly dough went.
I positioned the entire berries in a big bowl and added the lemon zest, nutmeg, together with the remaining flour, sugar, cubed butter, vanilla, and salt. I stirred the berries gently to get all of them coated after which poured them into the forged iron skillet.
Because the berries didn’t come to the highest of the skillet, I opted to not put the skillet on the rimmed baking sheet.
The berries had been within the oven for 20 minutes then I added the crumb topping. The berries had not over flowed the skillet and I questioned why the recipe mentioned to make use of a rimmed baking sheet.
Whereas the cobbler continued to bake it stuffed the home with the very best scent ever. After 25 minutes I turned the oven off and opened the door. WOW, smoke rolled out of the oven and I now wished I’d taken the recommendation of the recipe creator and put the skillet on a rimmed baking sheet. The dish had boiled over and there was berry syrup dripping off the skillet onto the oven racks and the underside of the oven. What a burnt on mess.
I eliminated the skillet from the oven and the oven mitts ended up with sticky berry syrup throughout them too. I sat the skillet on a cooling rack after which sprinkled salt on all of the drips within the oven. I hoped the salt would absorb a number of the burnt goo and make it simpler to wash the oven after it cooled.
After supper that night you already know we needed to dive into this cobbler. Brad and I each topped our bowl stuffed with streusel topped berries with vanilla ice cream and began consuming.
Yum, yum, yum. That’s about all I might say. This was nearly as good as I’d hoped it could been and the toasted pecans actually made it. Brad mentioned he thought it was good, however since his favourite berries are blueberries, he thought the blueberry pie I made final week was his favourite. Despite the fact that I’m a sweetaholic I didn’t thoughts that this cobbler wasn’t overly candy. I actually appreciated the pecan sandie streusel and it did remind me a little bit of Pecan Sandie cookies.
We shared this cobbler with our neighbor Rachel and she or he tell us that it was an incredible bedtime snack and she or he beloved the crunch of the pecans.
Nicely, one other Nailed It recipe is headed to my self-made prepare dinner guide.