Strawberry-Blueberry Cobbler with Pecans & Cinnamon

Strawberry-Blueberry Cobbler with Pecans & Cinnamon
Photo by Scott Phillips


  • 1/3 cup granulated sugar or packed light brown sugar
  • 2 Tbs. all-purpose flour
  • ½ cup chopped toasted pecans
  • ¾ tsp. ground cinnamon
  • 1 Tbs. baking powder
  • 1 tsp. pure vanilla extract
  • 1-½ Tbs. granulated, turbinado, or demerara sugar (optional)
  • + 9 more ingredients
    • ½ to ¾ cup granulated sugar
    • ¾ cup cold sour cream
    • 4 cups hulled ripe strawberries, well rinsed and drained (small berries left whole, medium ones halved, and large ones quarted)
    • ¼ tsp. table salt
    • 3 oz. (6 Tbs.) cold unsalted butter, cut into 10 pieces
    • 7-½ oz. (1-2/3 cups) all-purpose flour
    • 4 cups ripe blueberries, well rinsed and drained
    • Pinch table salt
    • 2 tsp. minced fresh ginger

Position a rack in the center of the oven and heat the oven to 350°F. In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend the ingredients. Add the butter pieces and pulse until they are the size of small peas, 5 to 7 one-second pulses.Dump the mixture i...

View full recipe at Fine Cooking


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