NEW YORK (FOX 5 NY) - Chef Holly Peterson shares her recipe for 'triple cherry cobbler' from her cookbook, 'Smoke and Fire' in the Good Day Cafe.
8 to 10 servings
1 cup (2 sticks) unsalted butter, at room temperature
1 cup chopped pecans
1 cup all-purpose flour
2 cups granulated sugar
1 cup whole blackberries
1 cup whole raspberries
1 cup whole blueberries
1 cup whole strawberries
1 ½ cups confectioners ’sugar
¾ cup cornstarch
1/2 cup (1 stick) unsalted butter
? Make the topping: Preheat oven to 350°F. Combine butter with the pecans and flour, and mix until it has a sandy consistency.
? Spread evenly on a baking dish, and bake for 15 minutes, or until golden brown. Set aside to cool. Crumble into a container.
? Make the filling: Combine the berries with the confectioners’ sugar, cornstarch, and butter in a pot. Bring to boil, stirring consistently until mixture thickens. Turn heat down to low and simmer for 1 hour. Reheat on coals in a cast iron skillet. Top with pecan crumble.