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Mixed Berry Fruit Cobbler with Pecan Topping will be your new favorite and easy Thanksgiving dessert. Taking help from frozen fruit that is topped with a delicious sweet, biscuit topping with nutty pecans, that is baked to bubbly perfection.
Everyone loves a fruit cobbler and this might just be the easiest holiday dessert because you can make it the day ahead, then reheat before serving.
We are all familiar with Dole canned and frozen fruits and it is Dole Frozen Mixed Berries that are used in this recipe and are perfect for so many uses.
I always have Dole frozen fruits in my freezer because I use them every day in my smoothies and even when the fruit is not in season, I can use them all year round. The large, 40-ounce bags have individually portioned 8-ounce bags that make it so convenient because you don’t have to weigh. Also the extra bagging helps prevent freezer burn so the berries are as fresh as when they were frozen.
Dole frozen fruit is all natural and contain just as many nutrients as fresh fruit as well as being NON-GMO (No genetically modified, or engineered ingredients).
The fruit in this Mixed Berry Fruit Cobbler with Pecan Topping is mixed with orange zest and creates a delicious sauce while it bakes that is thickened by the cornstarch. The topping just tastes like the holidays. Warm and nutty, with a hint of cinnamon and nutmeg. Top with whipped cream or ice cream and you have one amazing holiday dessert that everyone will love.
Recommended pan sizes
I used a 9 1/2 -inch (24 cm) 1.25 quart (2.5 pint) round baking dish for this recipe. A 8 x 8-inch (20.3 cm) or 7 x 6-inch (18 x 15 cm) rectangle baking dish would also work.
Mixed Berry Fruit Cobbler with Pecan Topping
Frozen fruit is topped with a delicious sweet, biscuit topping with nutty pecans, that is baked to bubbly perfection.
- For the filling:
- 2 pounds Dole frozen mixed berries
- 1/2 cup granulated sugar
- Zest of 1 whole orange
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 2 tablespoons corn starch
- For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup pecans, ground in a blender
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup light brown sugar
- 1/4 cup unsalted butter plus more for greasing the pan
- 1 large egg beaten
- 2/3 cup whole milk
For the filling:
Defrost the frozen fruit in a bowl at room temperature for 30 minutes. Preheat oven to 350°F/177 °C.
Generously butter a 9 ½-inch round baking dish.
To the defrosted berries add the sugar, orange zest, cinnamon, nutmeg and cornstarch, mix well. Transfer to the baking dish.
For the topping:
To a mixing bowl add the flour, pecans, baking powder, cinnamon, nutmeg and sugar, mix. Use your fingers to rub the butter into the dry mix until it resembles crumbs. Stir in the egg and milk until well mixed.
Use a 2-inch ice cream scoop to spoon the batter over the berries in an even layer. Bake for 35-45 minutes (depending on your oven) until the top is golden brown and the berries are bubbling.