Lattice-Topped Blackberry Cobbler

Photo: John Autry; Styling: Cindy Barr
This drool-worthy blackberry cobbler is a summer dessert lover's paradise. Pair with cool and creamy vanilla ice cream for the ultimate escape.

Yield:

12 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 301
Fat 11.5 g
Satfat 4.1 g
Monofat 4.6 g
Polyfat 1.8 g
Protein 5.7 g
Carbohydrate 47 g
Fiber 8.6 g
Cholesterol 32 mg
Iron 2 mg
Sodium 103 mg
Calcium 75 mg

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. 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. 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. Preheat oven to 375°.

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. 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.

Note:

Julianna Grimes,

July 2010