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.

Warm blackberry cobbler served with vanilla ice cream.

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Warm blackberry cobbler served with vanilla ice cream.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup granulated sugar, divided

  • 6

    tablespoons butter, softened

  • 1

    large egg yolk

  • ½

    teaspoon vanilla extract

  • ¾

    cup whole almonds, toasted

  • 6

    ounces all-purpose flour (about 1⅓ cups)

  • ¼

    teaspoon baking powder

  • ¼

    teaspoon salt

  • 3

    tablespoons ice water

  • 10

    cups fresh blackberries

  • 3

    tablespoons cornstarch

  • 1

    tablespoon fresh lemon juice

  • Cooking spray

  • 2

    tablespoons turbinado sugar

Directions

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.


Nutrition

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