Total:
1 hr 15 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Blackberry Cobbler

Recipe courtesy of Ree Drummond

Blackberry-Almond Bruschetta

Cobbler

Recipe courtesy of Kelsey Nixon

Fruit Cobbler

Recipe courtesy of Martha Moran

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking