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!

(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



•    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.

Email your

healthy recipe
to FitFamily!
If it meets our criteria,
we’ll publish it on
the FitFamily site!

Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
to view them.
Bon appetite!