Lattice Topped Blackberry Cobbler Recipe 455

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LATTICE-TOPPED BLACKBERRY COBBLER RECIPE - (4.5/5)



Lattice-Topped Blackberry Cobbler Recipe - (4.5/5) image

Provided by Ckelley116

Number Of Ingredients 14

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 cups fresh blackberries
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar

Steps:

  • 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.

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