Yield: Yields one 9x13-inch cobbler.
Servings: eight to ten.
Because not all berries are perectly ripe and sweet, the fruit filling recipe calls for a range of granulated sugar. Start by tossing your berries with a 1/2 cup of sugar, then add more to taste.
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 into a large mixing bowl. Add the pecans and cinnamon and stir until evenly dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the flour is evenly moistened and the dough begins to form large, soft, moist clumps. Bring the dough together into an 8-inch-long log. Divide the log into 10 roughly equal round pieces. Refrigerate the pieces in the bowl while preparing the fruit.
Pile the fruit into a 9×13-inch Pyrex (or similar) baking dish, scraping in any remaining juices or sugar from the bowl, and spread evenly. Remove the pieces of the dough from the refrigerator and arrange them randomly on top of the filling, leaving spaces between the pieces. Don’t be tempted to flatten the dough—the large pieces are important for proper and even baking of the filling and topping. If desired, sprinkle a little granulated, turbinado, or demerara sugar evenly over the cobbler.
Bake until the filling is bubbling and the topping is browned, 50 to 60 minutes. Let sit about 20 minutes to allow the juices to settle. You can serve this cobbler hot or warm (it will stay warm at room temperature for 1 to 1-1/2 hours). Serve with lightly sweetened whipped cream or vanilla ice cream, if you like.
Make Ahead Tips
You can prepare the dough up to 8 hours ahead; simply cover the bowl with plastic wrap and store it in the refrigerator until you’re ready to proceed with the recipe.
I’ve made this many times, and everyone loves it! It was part of one of those FC spreads that gives one many options of various combinations of fruit/flavorings. It also included different types of biscuit toppings to pair with the various options. Really an an absolutely wonderful recipe. I misplaced my magazine clipping for this one, and was surprised to only find one review, which wasn’t that great.
I would give this 3 1/2 stars if I could. I used peaches and rhubarb instead of the blueberries. The fruit was good - but I thought the cobbler part of the recipe was a little too heavy. It had more of a cookie/biscuit texture, which I wasn't too crazy about. I think from now on I'll stick with crisps and crumbles.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.