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    Blackberry Cobbler with Lattice Crust


    Source of Recipe


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    List of Ingredients




    Dough:
    2 cups all-purpose flour
    3/4 cup plus 1 tablespoon granulated sugar, divided
    1/2 teaspoon salt
    1 cup cold unsalted butter, cut into ½-inch pieces
    1/2 cup sour cream
    1/4 cup ice water
    Filling:
    10 cups fresh blackberries
    5 tablespoons cornstarch
    1 tablespoon fresh lemon juice
    1 teaspoon orange zest
    1 large egg, lightly beaten
    Coarse sugar

    Recipe



    For dough: In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sour cream. Add 1/4 cup water, 1 tablespoon at a time, stirring gently just until a dough forms (do not over mix). Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes.

    Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
    For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining 3/4 cup granulated sugar. Pour into prepared pan.
    On a lightly floured surface, roll dough to 1/4-inch thickness. Cut dough into 1¼-inch-wide strips. Weave strips on top of fruit in a lattice pattern. Trim excess dough. Brush dough strips with beaten egg, and sprinkle with coarse sugar.
    Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown and bubbly, about 45 minutes more. Let cool for at least minutes before serving.

    Makes 6 servings

 

 

 


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