Lattice Topped Blackberry Cobbler Recipe 455 Food

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

BLACKBERRY COBBLER WITH LATTICE CRUST

Steps:

• 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.

BERRY COBBLER

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking dish or 9-inch cast-iron skillet with butter.
• Put the berries in a large bowl, then add the granulated sugar, flour, cinnamon, vanilla, salt and butter and toss together until well coated. Pour into the baking dish. Set aside.
• For the batter: Whisk together the flour, granulated sugar, baking powder, salt, butter and egg in a bowl to form a stiff batter. Drop the batter by the spoonful over the prepared berries, then bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly before serving. Serve with whipped cream.

BLACKBERRY COBBLER

Steps:

• Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
• For the lattice crust: Preheat the oven to 425 degrees F.
• Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
• Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
• Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
• Serve bowls of cobbler with scoops of vanilla ice cream.

FAVORITE BLACKBERRY COBBLER

Steps:

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter., For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture., Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

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

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.

LATTICE-TOPPED APPLE-APRICOT COBBLER FOR A CROWD

Steps:

• Pastry, in a large bowl, mix the flour, sugar and salt to combine.
• Cut the butter into about 16 pieces and scatter over the flour mixture.
• With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
• Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
• Less milk might be sufficient, or mix in a little additional milk, if needed.
• With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
• Refrigerate at least 2 hours before rolling.
• Adjust rack to lower third of oven.
• Preheat oven to 375 degrees F.
• Filling, in a large bowl, toss the fruits. Add the sugars; toss gently.
• Add the zest; toss gently to mix thoroughly.
• Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
• Dot with butter.
• Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
• With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
• Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
• Weave a lattice top over the fruit, spacing the strips evenly.
• If desired, sprinkle the crust with additional granulated sugar.
• Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
• Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
• A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.