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Lattice-Topped Blackberry Cobbler


Weave a lattice crust for the top of this blackberry cobbler. Finely ground almonds add unique flavor and texture to the top of a lush fruit filling.

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  • 1 cup granulated sugar, divided
  • 6 tablespoons butter, softened
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whole almonds, toasted
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons ice water
  • 10 cups fresh blackberries
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Cooking spray
  • 2 tablespoons turbinado sugar


Servings 12
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Place 1/3 cup granulated sugar and butter in a large bowl. Beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.

Place almonds in food processor. Pulse 10 times or until finely ground.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk.

Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary.

Turn dough out onto a lightly floured surface. Knead lightly 6 times or until smooth. Divide dough into 2 equal portions. Wrap each portion in plastic wrap. Chill 1 hour or until firm.

Preheat oven to 375°F.

Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice and toss gently. Arrange berry mixture in a 13 by 9-inch glass or ceramic baking dish coated with cooking spray.

Unwrap chilled dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface.

Cut one rectangle, crosswise, into 1-inch-wide strips. Cut remaining rectangle, lengthwise, into 1-inch-wide strips. Arrange strips in a lattice pattern over fruit mixture. Sprinkle dough with turbinado sugar.

Bake 50 minutes or until golden. Let stand 10 minutes.

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