Photo: John Autry; Styling: Cindy Barr
Yield:
12 servings (serving size: about 2/3 cup)

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

How to Make It

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.

Step 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.

Step 3

Preheat oven to 375°.

Step 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.

Step 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.

Ratings & Reviews

chefdeborah's Review

ATeenageGourmet
July 23, 2012
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.

CookInMO's Review

Marin8
August 12, 2010
This was wonderful. I made it in July in 2 8 x 8 pans and froze one. The crust is like an almond cookie. I'm going to make it again today.

ATeenageGourmet's Review

CookInMO
July 15, 2010
This is the best of the three cobblers given in this issue! I made them all and reviewed them on my site http://ateenagegourmet.wordpress.com.

AnneElizabeth63's Review

AnneElizabeth63
June 30, 2010
My family just loved this cobbler. It is absolutely delicious, and the dough is so good. I was eating the leftover scraps of dough, it was so good! I made the recipe as is...just check to see how sweet your blackberries are and modify sugar accordingly. I served it with vanilla frozen yogurt.

Marin8's Review

chefdeborah
June 27, 2010
My wife made this last week and it was incredible. The dough is the best part. Blackberries are sweet, but not too sweet. Great recipe.