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Fruit Cobbler with Cream and Pistachio Dust


  • 7-8 c. blackberries blueberries, raspberries and strawberries.
  • 3/4 c. granulated sugar
  • 4 Tbsp. cornstarch
  • 2 Tbsp. blackberry liqueur such as crème de mure (optional)
  • 1-2 store bought pie crust rolled out and cut into leaf shapes or other shapes

For Spiced Blackberry Cream:

  • 8 oz. heavy whipping cream
  • 2 Tbsp. powdered sugar
  • 1/8 Scant tsp. nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp. ground mace
  • 1 Tbsp. Creme de Mure blackberry liqueur optional
  • finely ground pistachios I did in my magic bullet until they were dust


  1. For the filling, put the fruit in a bowl and sprinkle over the caster sugar and cornstarch. If you want to use some extra blackberry liqueur here, toss about 1-2 tablespoons with the fruit before adding the sugar and cornstarch. Pour all the fruit into a large enough oven proof baking dish to hold all the fruit.
  2. For the top crust you can either just cut the pie crust into little squares or do like I did in this one and cut out little leaf and acorn shapes. Scatter these over fruit entirely covering surface then sprinkle with a couple of tablespoons for granulated sugar. Bake at 400°for 30-40 minutes or until fruit is bubbling and the crust is nice and brown.
  3. For the spiced cream: Whip the cream in a bowl until you have soft peaks then drizzle in the one tablespoon of blackberry liqueur. Continue beating and add in the powdered sugar and spices and whip until you have stiff peaks. Refrigerate until ready to serve.
  4. I made the pistachio dust by putting a handful of nuts into my Magic Bullet and blended until it was "dust".
  5. To assemble, scoop serving of cobbler into large bowl or plate, top with the whipped spiced cream and sprinkle with some pistachio dust. I garnished with some extra "acorn" cutouts. Could also serve with with and/or ice cream.

Recipe Notes

Bon Appetite!