Berry Pecan Cobbler For Two Recipes

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MIXED BERRY FRUIT COBBLER WITH PECAN TOPPING



Mixed Berry Fruit Cobbler with Pecan Topping image

Mixed berries are topped with a delicious sweet, biscuit topping with nutty pecans, that is baked to bubbly perfection.

Provided by Culinary Ginger

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

For the filling:
2 pounds (907 grams) mixed berries (blueberries, strawberries, blackberries) * see note
1/2 cup (104 grams) granulated sugar
Zest of 1 whole orange
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons corn starch
For the topping:
3/4 cup (98 grams) all-purpose flour
1/2 cup (64 grams) pecans, ground in a blender
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup (170 grams) light brown sugar
1/4 cup (55 grams) unsalted butter, plus more for greasing the pan
1 large egg, beaten
2/3 cup (160 ml) whole milk

Steps:

  • For the filling:
  • Preheat oven to 350°F/177 °C.
  • Generously butter a 9 ½-inch round baking dish.
  • Add the berries to a bowl and add the sugar, orange zest, cinnamon, nutmeg and cornstarch, mix well. Transfer to the baking dish.
  • For the topping:
  • To a mixing bowl add the flour, pecans, baking powder, cinnamon, nutmeg and sugar, mix. Use your fingers to rub the butter into the dry mix until it resembles crumbs. Stir in the egg and milk until well mixed.
  • Use a 2-inch ice cream scoop to spoon the batter over the berries in an even layer. Bake for 35-45 minutes (depending on your oven) until the top is golden brown and the berries are bubbling.

Nutrition Facts : Calories 504 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, Sodium 38 milligrams sodium

BERRY COBBLER WITH PECAN SANDIE STREUSEL



Berry Cobbler with Pecan Sandie Streusel image

The toasty, nutty streusel topping is a surprising twist on the classic berry cobbler.

Provided by Southern Living Editors

Categories     Casserole

Time 1h45m

Yield Serves 8

Number Of Ingredients 14

1 3/4 cups (about 7 1/2 oz.) plus 5 Tbsp. all-purpose flour, divided
2/3 cup granulated sugar, divided
3/4 teaspoon kosher salt, divided
1/2 cup (4 oz.) plus 2 Tbsp. cold salted butter, diced, divided
1 1/4 cups lightly toasted chopped pecans
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract, divided
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh strawberries, halved
2 teaspoons lemon zest
1/4 teaspoon ground nutmeg
1 tablespoon turbinado sugar

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 PECAN COBBLER



Blueberry Pecan Cobbler image

Make and share this Blueberry Pecan Cobbler recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 pints fresh blueberries
1 1/2 cups sugar
1/2 cup all-purpose flour
1/3 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (15 ounce) package pillsbury refrigerated pie dough, divided
1/2 cup chopped pecans

Steps:

  • Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
  • Reduce to low heat and continue cooking 10 minutes; stir occasionally.
  • Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
  • On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
  • Sprinkle pecans evenly over dough.
  • Bake in a 450° oven for 10 minutes.
  • Spoon the remaining blueberry mixture over the pie crust.
  • Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
  • Place strips of pie dough in a lattice design over blueberry mixture.
  • Place pan on a baking sheet on the middle oven rack.
  • Bake at 450° for 10 minutes or until golden.
  • Serve warm.

Nutrition Facts : Calories 1096.8, Fat 42, SaturatedFat 5.6, Sodium 616.2, Carbohydrate 178.4, Fiber 9.8, Sugar 108.5, Protein 9.2

BERRY COBBLER FOR TWO



Berry Cobbler for Two image

I just bought a cookbook "Small Batch Baking" and this was the second thing I tried. My ramekins are 7 oz each. I used frozen raspberries because that's what I had, even though the recipe calls for mixed berries I think any frozen fruit could be subbed. If you think your berries are tart adjust sugar to your tastes. This is also super easy to double or triple. I'm single and just don't need a bunch of leftover dessert sitting around trying to get my attention!:)

Provided by dmac085

Categories     Dessert

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup mixed berry
1 -1 1/2 tablespoon sugar
2 teaspoons all-purpose flour
1/2 teaspoon fresh lemon juice
2 tablespoons all-purpose flour
2 tablespoons brown sugar, packed
1 tablespoon unsalted butter, cold, cut into pieces
2 tablespoons rolled oats
3 tablespoons pecans, toasted chopped

Steps:

  • Preheat oven to 375 degrees. Two 7 oz up to 1 c capacity ramekins.
  • For the filling, toss all ingredients together and split between the two ramekins.
  • For the topping mix flour and brown sugar in a bowl. Add butter, cut into small pieces, and toss to coat. Mix with fingers until crumbly. Mix in the oats and the nuts. Divide evenly over the berries. Gently press to make sure none of the topping slides off.
  • Place both ramekins on a baking sheet. Place in the preheated oven and bake about 20 minutes or until top is golden and crisp.
  • Let sit for 15 minutes to cool.
  • Serve with whipped cream or ice cream.

BLUEBERRY PECAN CRUMBLE



Blueberry Pecan Crumble image

BBQ season also means fresh blueberry season -- they're at their best and their least expensive! Top them with a buttery, rich, crispy, crumbly topping laced with pecans and I'm in heaven. The tart fruitiness of the berries is the perfect thing to clean your palette after all those bold BBQ flavors. Serve with vanilla ice cream to get the full crumble experience.

Provided by Dave Lieberman

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

4 ounces pecan pieces (about 1 cup)
1 cup all-purpose flour
1 1/4 cups rolled (old-fashioned) oats
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
A couple pinches salt
1 stick (8 tablespoons) butte,r cut into small pieces
2 pints fresh blueberries
1/2 lemon, juiced
3 tablespoons sugar
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F.
  • For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
  • Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
  • Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

BERRY COBBLER WITH TWO-INGREDIENT DOUGH



Berry Cobbler with Two-Ingredient Dough image

This cobbler is a total breeze to make thanks to frozen berries, and a 2-ingredient dough.

Provided by Kim

Categories     Cobbler

Time 1h30m

Yield 9

Number Of Ingredients 9

4 ½ cups frozen mixed berries
½ cup white sugar
1 tablespoon cornstarch
1 ½ teaspoons lemon juice
1 pinch salt
1 cup self-rising flour
¾ cup whole-milk plain Greek yogurt
1 tablespoon heavy cream
1 teaspoon turbinado sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch pan.
  • Toss together frozen berries (do not thaw first), sugar, cornstarch, lemon juice, and salt. Pour into the prepared pan.
  • Mix together flour and yogurt in a medium bowl. Knead dough with your hands a few times until smooth. With lightly floured hands, divide dough into 9 pieces and press into flat disc shapes about 1/2 inch in thickness. Place dough evenly over berries. If desired, brush the top of each piece of dough with heavy cream and then sprinkle with turbinado sugar.
  • Place pan into preheated oven and bake until topping is browned, and the fruit mixture in the center of the pan is bubbling, 55 to 60 minutes. Allow to cool at least 20 minutes before serving.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 31.4 g, Cholesterol 3.8 mg, Fat 2.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 204.5 mg

PECAN PIE COBBLER



Pecan Pie Cobbler image

This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.

Provided by Jim Schiffman

Time 40m

Yield 12

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups self-rising flour
1 ½ cups white sugar
⅔ cup milk, or more as needed
1 teaspoon pure vanilla extract
1 ½ cups packed light brown sugar
1 tablespoon ground cinnamon
1 cup pecan halves
1 ½ cups hot water

Steps:

  • Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
  • Mix brown sugar and cinnamon together in a small bowl.
  • Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g

PEACH COBBLER FOR TWO



Peach Cobbler for Two image

Everyone notices a special taste in this cobbler. It's orange peel, which enhances the color and gives this traditional dessert a delicious distinction. Cobblers usually serve a large group, so it's convenient to have a recipe that makes just enough for two. - Betty Clark, Mount Vernon, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 14

3 tablespoons brown sugar
2 teaspoons cornstarch
1/4 cup water
1-1/2 cups sliced fresh or frozen peaches
1 tablespoon butter
1 teaspoon lemon juice
TOPPING:
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
Pinch salt
2 tablespoons whole milk
4-1/2 teaspoons butter, melted
1/4 teaspoon grated orange zest

Steps:

  • In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest. Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches. Bake, uncovered, at 400° until golden brown, about 25 minutes.

Nutrition Facts : Calories 402 calories, Fat 15g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 3g fiber), Protein 4g protein.

PECAN STRAWBERRY RHUBARB COBBLER



Pecan Strawberry Rhubarb Cobbler image

Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 17

1 cup sliced fresh or frozen rhubarb
1 cup sliced fresh strawberries
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 teaspoon lemon juice
Dash salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup chopped pecans
3 tablespoons sugar
1/8 teaspoon baking powder
Dash salt
2 tablespoons cold butter
1 large egg
SAUCE:
1/2 cup vanilla ice cream
2-1/4 teaspoons Marsala wine

Steps:

  • Preheat oven to 375°. Combine the first 6 ingredients; divide between 2 greased 8-oz. ramekins or custard cups. Let stand for 15 minutes., In a small bowl, combine the flour, pecans, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg. Drop by spoonfuls over fruit mixture; spread evenly. , Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 25-30 minutes., In a microwave-safe bowl, combine ice cream and wine. Cook, uncovered, at 50% power for 1-2 minutes or until heated through; stir until blended. Serve with warm cobbler.

Nutrition Facts : Calories 619 calories, Fat 29g fat (11g saturated fat), Cholesterol 150mg cholesterol, Sodium 318mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 5g fiber), Protein 9g protein.

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING



Two-Berry Crisp with Pecan Streusel Topping image

No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9

3/4 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, cut into pieces
1/4 cup chopped pecans
1 can (21 oz) blueberry pie filling
2 cups Cascadian Farm® frozen organic raspberries
3 tablespoons granulated sugar
1 tablespoon Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
  • In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
  • Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 510, Carbohydrate 77 g, Cholesterol 40 mg, Fat 4, Fiber 8 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 51 g, TransFat 1/2 g

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From biggerbolderbaking.com


10 BEST PECAN COBBLER RECIPES | YUMMLY
2022-05-31 Pumpkin Pecan Cobbler #PumpkinWeek Hezzi-D's Books and Cooks hot water, flour, pecans, whipped cream, milk, sugar, pumpkin pie spice and 7 more Texas Peach Pecan Cobbler Bake at 350
From yummly.com


BERRY PECAN COBBLER FOR TWO - LIVING BETTER TOGETHER | PECAN …
Oct 27, 2015 - I loved this Berry Pecan Cobbler, it was just the right amount of sweetness for summer and so easy to make! It serves two so it's perfect for date night! It serves two so it's perfect for date night!
From pinterest.ca


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