Fall is here and I have been craving cobbler! This easy berry cobbler with port whipped cream and toasted pecans is very easy and delicious, so I think I will whip it up!
Here in Texas we love dewberry cobbler. A Dewberry is a relative of the blackberry and get their name from the fact that the berries are often seen covered in dew in the early mornings.
Dewberries are grown only in the wild like weeds along fence lines and in vacant lots. They grow on thorny vines and make them difficult to pick. I guess that is why you just don’t see Texas dewberries as much as you used to, though their season has always been pretty short anyway and they are too fragile to ship.
Since the cobbler craving was very intense and nary a dewberry in sight – BLACKBERRIES IT WILL BE!
A cobbler is a deep-dish fruit tart with a rich, sweet, biscuit-type dough covering the fruit.
If you have your pie crust ready in advance, this cobbler is lightning fast! I like to make up triple recipes of crust and keep them in the freezer for just this reason.
Although, I always recommend homemade crust, in a pinch, you can use store bought.
Berry Cobbler With Port Whipped Cream and Toasted Pecans
- 2 prepared pie crusts or biscuit dough, rolled out flat
- 1 quart berries (dewberries or blackberries)
- 2 cups sugar
- 1 cup butter (2 sticks)
- 1 cup heavy cream
- 2 tablespoons Port
- 1 cup pecans (toasted and roughly chopped)
Make The Dough:
- 3 1/2 cups all purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2″ cubes
- 1/4 cup vegetable shortening
- 1 Tbsp. plus 1 tsp. sugar
- 2 teaspoons kosher salt
Process the flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pepples, about 25 seconds.
Gradually add ice water (approx. 3/4) cup and pulse until you can squeeze the dough and it stays together in your hand. If it is too dry, add a little more water.
Tear off 2 large pieces of plastic wrap and separate dough into 2 equal parts on each piece of plastic.
Squeeze the wrap over the pie crust very tightly to make a solid crust. Do the same with the other one.
Chill at least 1 hour or overnight.
Make The Cobbler:
Preheat oven to 325 degrees
Toast pecans until fragrant (approx. 10 min.) let cool, rough chop and set aside.
Line sides of a 2 quart baking dish with about 1/2 of one sheet of the pastry.
This is a very rustic cobbler, the dough doesn’t have to be perfect!
Cover the crust with 1/2 the berries, sugar and butter,
then cut the remaining 1/2 sheet into small pieces and scatter across top of berry layer.
Add remaining berries, sugar and butter. Place remaining sheet of pie crust on top. Cut slits in pastry and
bake until golden brown, about 1 hour.
In a bowl, whisk the heavy cream with the port until light and fluffy. Serve cobbler squares hot with a dollop of whipped cream and sprinkling of toasted pecans on top.
Getting a basket of the real deal dewberries means I must make this berry cobbler with them, no questions asked. But for today, the blackberry cobbler hit the spot!
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