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
- 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
- 10 cups fresh blackberries
- 5 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
- 1 large egg, lightly beaten
- Coarse sugar
- 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.
Get more great traditional Southern recipes and more by ordering your subscription of Cooking with Paula Deen today!