Blackberry Cobbler with Lattice Crust
Makes 6 servings
  • 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
  1. 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.
  2. Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
  3. For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining ¾ cup granulated sugar. Pour into prepared pan.
  4. 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.
  5. 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.
Recipe by Paula Deen Magazine at