This luscious dessert is a classic way to serve up one of the summer’s most beloved fruits.
Blackberry Cobbler with Lattice Crust
Makes 6 servings
Ingredients
- Dough:
- 2 cups all-purpose flour
- ¾ cup plus 1 tablespoon granulated sugar, divided
- ½ teaspoon salt
- 1 cup cold unsalted butter, cut into ½-inch pieces
- ½ cup sour cream
- ¼ cup ice water
- Filling:
- 10 cups fresh blackberries
- 5 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1 large egg, lightly beaten
- Coarse sugar
Instructions
- For dough: In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sour cream. Add ¼ cup water, 1 tablespoon at a time, stirring gently just until a dough forms (do not overmix). Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
- For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining ¾ cup granulated sugar. Pour into prepared pan.
- On a lightly floured surface, roll dough to ¼-inch thickness. Cut dough into 1¼-inch-wide strips. Weave strips on top of fruit in a lattice pattern. Trim excess dough. Brush dough strips with beaten egg, and sprinkle with coarse sugar.
- Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown and bubbly, about 45 minutes more. Let cool for at least minutes before serving.
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