This cobbler is amazing! It was the hit of our dinner party last night. I agree with the other reviews--the almond lattice crust is incredible. I did make a couple substitutions. I used 1/2 cup Splenda sugar blend instead of 1 cup sugar. I also used a blend of white and wheat flour.
Lattice-Topped Blackberry Cobbler
Photo: John Autry; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- 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
- 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
- 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.
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