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Lattice Blackberry Cobbler recipe

This old-time version of cobbler takesa little more effort and time to prepare than the easier drop-biscuitversion…but OH MY! It’s so worth it! This is sure to becomea family favorite.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Lattice BlackberryCobbler

Pastry:1 1/2 cups all-purpose flour3/4 teaspoon kosher or sea salt1/2 cup vegetable shortening1/4 cup plus 1 tablespoon ice-cold waterFilling:4 cups fresh or blackberries1 cup granulated sugar1/2 cup waterFor Assembly:2 tablespoons melted butter – divideduse2 tablespoons granulated sugar – divideduseVanilla ice cream or sweetened whippedcream for accompaniment (optional)

  • For the Pastry: Combine the flour andsalt together in a medium bowl; cut in the shortening with apastry blender (or knife and fork) until mixture crumbly likecoarse meal. Stir in the ice-cold water with a fork until justcombined. Form into a ball, cover and chill for about 1 hour.
  • Preheat oven to 375°F (190°C).
  • For Filling: Combine blackberries, 1 cupsugar and water in a saucepan and bring to a gentle simmer overmedium heat. Cook for 10 minutes, stirring occasionally.
  • Meanwhile, roll pastry to 1/8-inch thicknesson a lightly floured surface and cut into 1-inch wide strips.
  • Pour half of berry mixture into a greased12x8x2-inch glass baking dish and arrange half of the stripsin a lattice design over berry mixture. Brush strips with 1 tablespoonbutter and sprinkle with 1 tablespoon sugar.
  • Bake for 10 to 12 minutes, or until pastryis lightly browned. Remove from oven.
  • Pour remaining berry mixture over bakedpastry. Arrange remaining pastry strips in lattice design overberry mixture. Brush with remaining butter and sprinkle withremaining sugar.
  • Bake for another 20 to 25 minutes or untilcrust is golden brown.
  • Serve warm with vanilla ice cream or whippedcream, as desired.

    Makes 8 servings.

    Nutritional Information Per Serving (1/8of recipe; without accompaniments): 333.0 calories; 42% caloriesfrom 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.

    Copyright Hope Pryor, please see Termsof Use.

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