20 Aug 2013

Fruit Medley Cobbler with Pecans

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A delicious pecan twist to make this peaches, strawberry and blueberry blend even more delightful!

Ingredients
STREUSEL
• 3/4 cup (190 mL) firmly packed light brown sugar
• 1/2 cup (125 mL) butter, melted
• 1/8 teaspoon salt
• 1 1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) coarsely chopped pecans
FILLING
• 6 cups (1500 mL) frozen Snowcrest Fruit Medley
• 1/2 cup (250 mL) granulated sugar
• 3 tablespoons (45 mL) all-purpose flour
• 1/4 teaspoon (2.5 mL) ground nutmeg

Preparation
1. Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together all the filling ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 8 to 10 minutes or until juices have thickened. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot fruit medley mixture.
3. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.

Serve warm with ice cream or frozen yogurt.

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