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Fruit Medley Cobbler with Pecans

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


  • ¾ cup (190 mL) firmly packed light brown sugar
  • ½ cup (125 mL) butter, melted
  • ⅛ teaspoon salt
  • 1 ½ cups (375 mL) all-purpose flour
  • 1 cup (250 mL) coarsely chopped pecans
  • 6 cups (1500 mL) frozen Snowcrest Fruit Medley
  • ½ cup (250 mL) granulated sugar
  • 3 tablespoons (45 mL) all-purpose flour
  • ¼ teaspoon (2.5 mL) ground nutmeg


Prepare Streusel:

  1. Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended.
  2. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Meanwhile, prepare Filling:

  1. Preheat oven to 375°. Stir together the Fruit Medley, sugar, flour and nutmeg in a large saucepan; bring to a boil over medium-high heat.
  2. Reduce heat to medium, and boil, stirring occasionally, 8 to 10 minutes or until juices have thickened.
  3. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot fruit medley mixture.
  4. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.
  5. Serve warm with ice cream or frozen yogurt.