| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings |
Ingredients
- 24 ounces fresh or frozen blackberries
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- Zest of 1/2 orange
- One 14.1-ounce package refrigerated pie crust
- All-purpose flour, for dusting
- 1 large egg
- vanilla ice cream
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 353 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 34 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 172 mg |
Reviews
This recipe has the best flavors. I also added peach favoring along with the almond and the orange zest which was very delicious. I will be doing this recipe many times over. I wanted more crust so I made a bottom crust, let it cool then added the mixture and top crust..YUMMY:)
This recipe was super easy and it turned out great! I was very impressed of how easy it was to prepare. I will cook this again!
I did 90g of cornstarch and 350g of sugar for the right sweetness and thickness.
So sorry for your loss. May she rest in peace.
Love the recipe! Sorry for your loss!
Excellent! Use vanilla instead of almond. Perfect!
I loved this recipe.. I used vanilla instead of almond and it tasted great..
This was delicious I left out the almond extract, I did not have an orange so I added a teaspoon of lemon zest will make again
I just put the cobbler in the oven. I used 4 cups of blackberries, 1 1/2 cups of sugar, pinch of cinnamon, vanilla extract in place of almond extract, and orange zest. Since I did not have corn starch, I mixed 1/2 cup of flour with 4 tbls of water for the thickening agent.
The only problem that I had was getting the lattice from the cookie sheet to the baking pan. Don’t know what I did wrong. (I did put the lattice pieces in the freezer for 10 min. to harden.)
This turned out great…I used vanilla extract and half a lemon because that’s what I had on hand . Served it with ice cream!