There are plump and juicy blackberries ready for picking just about everywhere you turn in and around Seattle. We have a special little secluded spot at the beach house we let these blackberry vines with their incredibly sharp thorns take over. Each year we about this time we are reminded with incredibly sweet and delicious berries why we allow these gnarly prickly plants in our yard. We use them in our morning smoothies and mixed into greek yogurt with a touch of honey for dessert.
If you have made the same sacrifice or just love blackberries here is a must make recipe from Cooking Light to celebrate the fruits of your labor.
- 1 cup granulated sugar, divided
- 6 tablespoons butter, softened
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup whole almonds, toasted
- 6 ounces all-purpose flour (about 1 1/3 cups)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons ice wate
- 10 cup fresh blackberries (about 5 [12-ounce] packages)
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juic
- Cooking spray
- 2 tablespoons turbinado sugar
1. 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.
2. 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.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.
Julianna Grimes, Cooking Light
Photo by: Photo: John Autry; Styling: Cindy Barr