One hallmark of a worthwhile recipe, in my opinion, is I can flub some steps and it still works out swell. Case in point, this lip-smacking Lattice-Topped Berry Cobbler from Cooking Light Magazine.
My flubs… 1) mid-point making the crust, Larry sez, “Let’s go see Zero Dark Thirty.” Heck, yea. Stopped mid-creaming, put it in the fridge and left. Once home, it was {of course} uber-hard. Had to let it sit for about 30 minutes to warm up again.
Flub 2) I chose to use frozen berries. Not really a flub, but we only had a one-pound bag, about a third fruit required. I had enuf crust for a 9 x 13, but Larry and I don’t NEED that big a cobbler. No problem, used a third of the remaining ingredients and half the crust.
Flub 3) the original recipe, which you can find here, calls for fresh blackberries. My frozen berries were a mix. And frozen. No worries! The recipe STILL ROCKED. The cookie dough isn’t two sweet. The berries were on the tart side, which we love. Larry and I ate two-thirds of the thing for breakfast!
Cooking Light has been my favorite cooking magazine for quite a few years. The recipes are my style… on the light and lower-calorie side, common ingredients, well written and easy to follow. I liked the magazine so much that I BEGGED them to include me in their blogger network. And they did! So, dear readers, I will be cooking plenty more recipes from the ‘zine and recommending them here.
For now, here is my version of their yummy cobbler:
Lattice-Topped Berry Cobbler
CRUST (this makes enough for two smaller cobblers, use half and freeze the remainder for another time)
- 2/3 cup granulated sugar, divided
- 6 tablespoons butter, softened
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup whole almonds, toasted (I used slivered, and toasted them in a dry sauté pan just enough to bring up flavor without turning them too brown)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons ice water
FILLING – this is for an 8 x 8, or 9 x 9 or cute comparable size baking dish like my heart-shaped crock in the photo
- 1 bag (16 oz.) frozen mixed berries
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- Cooking spray
- 1 tablespoon turbinado sugar
- Place 1/3 cup granulated sugar and butter in a large bowl, beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
- Place almonds in a food processor, pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. 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. Chill 1 hour or until firm.
- Preheat oven to 375 degrees F.
- Combine remaining 1/3 cup sugar, berries, cornstarch and lemon juice in a bowl,; toss gently. Arrange berry mixture in the bottom of an 8 x 8 or 9 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Unwrap one of the doughs (save the other for another time). Roll into a rectangle to about 1/4 inch thickness. Cut into 1/2 inch strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375 degrees F for 50 minutes or until golden. Let stand 10 minutes.
Makes 6 servings (about 2/3 cup)
