| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 12 servings |
Ingredients
- Nonstick spray
- 1 tablespoon cornstarch
- Juice of 1 lemon
- 6 cups blackberries
- 1/3 to 1/2 cup sugar
- 1 tablespoon lemon zest
- 1 2/3 cups all-purpose flour, plus more for dusting
- 1/2 cup blanched almonds
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small dice
- 3 to 4 tablespoons ice water
- Vanilla ice cream, for serving, optional
Instructions
- Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan.
- For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle.
- Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork.
- Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
- Spoon the cobbler onto plates and serve with vanilla ice cream if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 355 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 21 g |
| Protein | 5 g |
| Cholesterol | 40 mg |
| Sodium | 69 mg |
Reviews
This was amazing! I had gorgeous, sweet fresh blackberries and knew I had to do something special with them! I followed this recipe exactly and it turned out perfect! My guests loved it and it disappeared very quickly! Thank you, Damaris for such excellent instructions on how to prepare this dessert! I would give it 10 stars if I could!
It’s great! But, the pic shows a bottom crust and topping dropped on top? I would love that too!
Thank you Damaris for this delicious recipe. I made this for a dear friend who has enjoyed cobblers his entire adult life and he honestly said this was the best blackberry cobbler he had ever had. I must agree!! The balance between the sweetness of the fresh blackberries, sugar and tart lemon juice is perfect. The almond cobbler topping is similar to a shortbread, but with a wonderful almond flavor and nutty crunch. While the cobbler is all gone, as of this morning (my breakfast treat), I have a little juice left over from the bottom of the baking dish that is going to be the best vanilla ice cream topper ever for my afternoon snack.
Auntie Gail
My family gathers in my kitchen ever Sunday for Supper, they are my “bar” and this gets 5 stars because there was none left and because I won’t change anything at all in the recipe the next time I make it. Terrific with home-churned ice cream. Blackberries are in season and amazing and I just love the almond crust.
I wonder if you could substitute almond flour?
Fantastic!!!! The crust was super easy to make and I loved the addition of the almonds, super delicious and fun to make!! I love Damaris she is one of my favs on foodnetwork and I think her recipes are delicious!!!!! Gotta make this dish it was wonderful, just add more sugar if you have tart berries!!!
My blackberries were quite tart and liquidy, is that even a word, but tasty. The crust was the bomb! My friends will tell you that I am an almond freak so even though I usually cheat with a prepared crust from the grocery, I went all in and made this. Run to the grocery if you don’t have the ingredients, roll out, sprinkle with a little brown sugar, roll up and slice about 2 inches wide. Heaven!
This tasted great…especially the crust. Mine didn’t set up great though. It was liquid-y. I followed the recipe to a t and baked longer than suggested. Even still, it was great with some vanilla icecream on top! Thanks Damaris. 🙂