Making a Lattice-Topped Cobbler

cobbler 1a.jpg

Fruit cobblers are a perfect dessert this time of year and a pretty one might not taste better, but they sure are fun to make! Well, at least for a dough-loving baker like me!

I’ve always been intimidated with a lattice top, but I found a recipe that lightens the recipe by only putting a crust on the top and is also baked separately so it will stay crispy. That also means I wasn’t trying to weave the pie crust strips over a soggy filling!

cobbler collage

To easily make a lattice top,

Lay your vertical pie crust strips on a baking sheet. Why did I not ever think of that before?!
Fold back every other strip. (picture 1). Place the first horizontal strips,then lay folded strips back over. (Picture 2).
Repeat until all rows are woven in.
Freeze for 10 minutes.
Brush egg wash over pie crust and sprinkle with sugar.
Bake at 375 degrees until golden.

When it’s time to serve the cobbler, you can either lay the whole crust over top, or cut pieces to place over each bowl. Top with ice cream and enjoy!

cobbler 1

Cherry Cobbler

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) -I made up my own crusts
Cooking spray
1 large egg white, lightly beaten
1 tablespoon sugar
4 cups pitted fresh cherries (about 1 3/4 pounds)
1 cup sugar
3 tablespoons uncooked quick-cooking tapioca
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

Step 1

Preheat oven to 375°.

Step 2

Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

Step 3

Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

cobbler 7