Good Old American
Blackberry Cobbler

They’ll stand up and salute this classic
summertime fruit cobbler for its great taste.
Then you’ll get a round of applause when
they discover it’s only about 300 calories
per serving!


NUTRITIONAL INFORMATION:
(Cobbler only: not topped with
whipped cream or ice cream)


Calories: 301
Fat: 11.5g
(Saturated fat: 4.1g;
Monounsaturated fat: 4.6g;
Polyunsaturated fat: 1.8g)
Protein: 5.7g
Carbohydrate: 47g
Fiber: 8.6g
Cholesterol: 32mg
Iron: 2mg
Sodium: 103mg
Calcium: 75mg

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Ingredients

•    1 cup granulated sugar, divided
•    6 tablespoons butter, softened
•    1 large egg yolk
•    ½ teaspoon vanilla extract
•    ¾ cup whole almonds, toasted
•    6 ounces all-purpose flour (about 1 1/3 cups)
•    ¼ teaspoon baking powder
•    ¼ teaspoon salt
•    3 tablespoons ice water
•    10 cups fresh blackberries (about 5 pints)
•    3 tablespoons cornstarch
•    1 tablespoon fresh lemon juice
•    Cooking spray
•    2 tablespoons turbinado sugar
     (Sugar in the Raw)

PREPARATION
Prep Time: 20 minutes
Chilling/Baking Time: 2 hours

Place 1/3 cup granulated sugar and butter in a large mixing bowl. Beat with electric mixer about 1 minute or until combined. Add egg yolk, beating well, then stir in vanilla.

Place almonds in a food processor and pulse until finely ground.

Measure flour into a large bowl. Whisk flour with processed nuts, baking powder and salt, stirring well. Gradually add this dry mixture to the butter/sugar mixture, beating at low speed until a soft dough forms. Add 3 tablespoons of ice water if necessary to reach a doughy consistency.

Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap and chill for 1 hour or until firm.
Preheat oven to 375°.

In a large bowl, combine the remaining 2/3 cup granulated sugar with the blackberries, cornstarch, and lemon juice, tossing gently to coat the berries.

Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray. Turn the berry mixture into the dish and distribute berries evenly.

Remove dough from refrigerator and unwrap each portion. On a lightly floured surface, roll each dough portion into a 13 x 9-inch rectangle.

Cut one rectangle crosswise into 1-inch-wide strips. Cut second rectangle lengthwise into 1-inch-wide strips. Arrange strips into a lattice pattern over fruit mixture. Sprinkle top with turbinado sugar.

Bake at 375° for 50 minutes or until the crust is golden. Let stand 10 minutes before serving.








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