Lattice Blackberry Cobbler
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.
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
2 tablespoons melted butter - divided use
2 tablespoons granulated sugar - divided use
Vanilla ice cream or sweetened whipped cream for accompaniment (optional)
- 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.
- Preheat oven to 375°F (190°C).
- 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.
- Meanwhile, roll pastry to 1/8-inch thickness on a lightly floured surface and cut into 1-inch wide strips.
- 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.
- Bake for 10 to 12 minutes, or until pastry is lightly browned. Remove from oven.
- 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.
- Bake for another 20 to 25 minutes or until crust is golden brown.
- 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.