Lunch: Berry Cobbler with Pecan Sandie Streusel

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

This recipe includes superfoods such as:

Lemon

Health benefits of Berry Cobbler with Pecan Sandie Streusel

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

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

Instructions

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.