Good Old American 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
(Cobbler only: not topped with
whipped cream or ice cream)
(Saturated fat: 4.1g;
Monounsaturated fat: 4.6g;
Polyunsaturated fat: 1.8g)
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• 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)
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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