Sweet Treats
RASPBERRY-BLACKBERRY SOUR CREAM COBBLER
MAKES ABOUT 8 SERVINGS
The lattice top adds a gorgeous pie look to this easy fruit cobbler.
2 cups all-purpose flour
½ cup plus 1 tablespoon granulated sugar, divided
½ teaspoon kosher salt
1 cup cold unsalted butter, cubed
¾ cup sour cream
2 to 4 tablespoons cold water
4½ cups fresh raspberries
4 cups fresh blackberries
4 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
1 tablespoon coarse sugar
1. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in sour cream. Add 2 to 4 tablespoons water, 1 tablespoon at a time, until a dough forms. (Do not overmix.)
2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 350°.
4. In a large bowl, stir together raspberries, blackberries, cornstarch, lemon juice, and remaining ½ cup granulated sugar. Spoon berry mixture into a 10-inch enamel-coated cast-iron skillet.
On a lightly floured surface, roll dough to ¼-inch thickness. Using a knife or pastry wheel, cut dough into 1¼-inch-wide strips. Arrange strips in a lattice design on top of filling.
