Photo: John Autry; Styling: Cindy Barr
Recipe from Cooking Light

This drool-worthy blackberry cobbler is a summer dessert lover's paradise. Pair with cool and creamy vanilla ice cream for the ultimate escape.

Ingredients

  • 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 cup fresh blackberries (about 5 [12-ounce] packages)
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Cooking spray
  • 2 tablespoons turbinado sugar

Preparation

  1. 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.
  2. 2. Place almonds in a 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.
  3. 3. Preheat oven to 375°.
  4. 4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  5. 5. Unwrap 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 at 375° for 50 minutes or until golden. Let stand 10 minutes.
Julianna Grimes,
July 2010

Nutritional Information

  • Calories: 301
  • Fat: 11.5g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.7g
  • Carbohydrate: 47g
  • Fiber: 8.6g
  • Cholesterol: 32mg
  • Iron: 2mg
  • Sodium: 103mg
  • Calcium: 75mg