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Lattice Blackberry Cobbler

No recipe image available.This old-time southern version of fruit cobbler takes more effort to prepare than the easier drop-biscuit version, but the end result is well worth it.

Recipe Ingredients:

1 1/2 cups all-purpose flour
3/4 teaspoon kosher or sea salt
1/2 cup vegetable shortening
1/4 cup plus 1 tablespoon ice-cold water

4 cups fresh or blackberries
1 cup granulated sugar
1/2 cup water
For Assembly:
2 tablespoons melted butter - divided use
2 tablespoons granulated sugar - divided use

Vanilla ice cream or sweetened whipped cream for accompaniment (optional)

Cooking Directions:

  1. For the Pastry: Combine the flour and salt together in a medium bowl; cut in the shortening with a pastry blender (or knife and fork) until mixture crumbly like coarse meal. Stir in the ice-cold water with a fork until just combined. Form into a ball, cover and chill for about 1 hour.
  2. Preheat oven to 375°F (190°C).
  3. For Filling: Combine blackberries, 1 cup sugar and water in a saucepan and bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring occasionally.
  4. Meanwhile, roll pastry to 1/8-inch thickness on a lightly floured surface and cut into 1-inch wide strips.
  5. Pour half of berry mixture into a greased 12x8x2-inch glass baking dish and arrange half of the strips in a lattice design over berry mixture. Brush strips with 1 tablespoon butter and sprinkle with 1 tablespoon sugar.
  6. Bake for 10 to 12 minutes, or until pastry is lightly browned. Remove from oven.
  7. Pour remaining berry mixture over baked pastry. Arrange remaining pastry strips in lattice design over berry mixture. Brush with remaining butter and sprinkle with remaining sugar.
  8. Bake for another 20 to 25 minutes or until crust is golden brown.
  9. Serve warm with vanilla ice cream or whipped cream, as desired.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; without accompaniments): 333.0 calories; 42% calories from fat; 15.9g total fat; 7.6mg cholesterol; 197.6mg sodium; 26.5mg potassium; 46.0g carbohydrates; 0.6g fiber; 28.2g sugar; 45.4g net carbs; 2.5g protein.

Recipe by Hope Cantil; copyright © 1999; property of See Terms of Use.