Cobblers & Tarts

Blackberry Cobbler with Sugared Almonds

USE_Blackberry-Cobbler

Yield: 12 - 15

USE_Blackberry-Cobbler

Ingredients

  • 3 lbs. fresh blackberries
  • ⅔ C. granulated sugar
  • 2 ½ Tbsp. Clabber Girl® Corn Starch
  • 1 lemon, zested
  • 2 ½ Tbsp. lemon juice
  • ½ Tbsp. Spice Islands® Pure Almond Extract
  • ⅛ tsp. salt

Topping:

  • 1 C. flour
  • ¼ C. granulated sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • ½ tsp. Clabber Girl® Baking Powder
  • ⅛ tsp. salt
  • 6 Tbsp. chilled butter, cut into pieces
  • ⅓ C. whole milk
  • 1 egg white
  • ⅓ C. sliced almonds
  • 3 Tbsp. turbinado (natural brown) sugar

Directions

  1. Preheat oven to 350°F. Spray a 13×9 baking dish with no-stick baking spray like Baker’s Joy®.
  2. To prepare filling, toss blackberries, sugar, corn starch, lemon zest, lemon juice, almond extract, and salt in a large bowl. Pour into prepared pan.
  3. In a bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt.
  4. Cut in the butter with a pastry blender or two forks until the mixture is similar to coarse meal.
  5. Add the milk and mix with a rubber spatula or wooden spoon until a dough is formed.
  6. Drop tablespoons of the dough over the berries.
  7. In a small bowl, whip the egg white until foamy.
  8. Add the almonds and turbinado sugar and whisk to coat the almonds.
  9. Sprinkle the almond mixture over the dough.
  10. Bake 50 minutes or until topping is browed and berries are bubbly.
  11. Let stand 15 minutes before serving.

Blackberry Cobbler with Sugared Almonds

USE_Blackberry-Cobbler

Yield: 12 - 15

Ingredients

  • 3 lbs. fresh blackberries
  • ⅔ C. granulated sugar
  • 2 ½ Tbsp. Clabber Girl® Corn Starch
  • 1 lemon, zested
  • 2 ½ Tbsp. lemon juice
  • ½ Tbsp. Spice Islands® Pure Almond Extract
  • ⅛ tsp. salt

Topping:

  • 1 C. flour
  • ¼ C. granulated sugar
  • 2 Tbsp. Clabber Girl® Corn Starch
  • ½ tsp. Clabber Girl® Baking Powder
  • ⅛ tsp. salt
  • 6 Tbsp. chilled butter, cut into pieces
  • ⅓ C. whole milk
  • 1 egg white
  • ⅓ C. sliced almonds
  • 3 Tbsp. turbinado (natural brown) sugar

Directions

  1. Preheat oven to 350°F. Spray a 13×9 baking dish with no-stick baking spray like Baker’s Joy®.
  2. To prepare filling, toss blackberries, sugar, corn starch, lemon zest, lemon juice, almond extract, and salt in a large bowl. Pour into prepared pan.
  3. In a bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt.
  4. Cut in the butter with a pastry blender or two forks until the mixture is similar to coarse meal.
  5. Add the milk and mix with a rubber spatula or wooden spoon until a dough is formed.
  6. Drop tablespoons of the dough over the berries.
  7. In a small bowl, whip the egg white until foamy.
  8. Add the almonds and turbinado sugar and whisk to coat the almonds.
  9. Sprinkle the almond mixture over the dough.
  10. Bake 50 minutes or until topping is browed and berries are bubbly.
  11. Let stand 15 minutes before serving.

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