Blackberry and Almond Cobbler from Emeril's - FOX 8 WVUE New Orleans News, Weather, Sports

Blackberry and Almond Cobbler from Emeril's


Recipe by Pastry Chef Amy Lemon, courtesy Emeril Lagasse and NOLA Restaurant


2 ¼ cups sugar

1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract

2 eggs

1 cup flour

1 cup almond flour (if you can't find almond flour you can make it by placing almonds in a food processor and pulsing them until they are finely ground)

4 teaspoons baking powder

½ teaspoon salt

1 ½ cups milk

2 pints blackberries

Zest and juice of 1/2 lemon

Powdered sugar, for serving

Vanilla ice cream, for serving



Preheat the oven to 350°F and grease a 9- by 13-inch baking dish.

In a large mixing bowl, whisk together 2 cups of the sugar, scraped vanilla bean seeds or extract, and the eggs.

In a separate mixing bowl, combine the flour, almond flour, baking powder, and salt.

Alternate whisking the dry ingredients and the milk into the egg mixture, whisking just until the batter comes together; don't overmix. Pour the batter into the prepared baking dish.

Coat the blackberries with lemon zest, juice and remaining 1/4 cup sugar and sprinkle the berries and juices over the top of the batter.  Bake until the top is golden brown and the cake has set, 45 minutes to 1 hour. Set aside to cool briefly before serving. Serve warm, dusted with powdered sugar and garnished with a scoop of vanilla ice cream


Serves 8 to 10

Powered by WorldNow

Louisiana Media Company, LLC.
1025 S. Jefferson Davis Parkway
New Orleans, LA 70125

General Number: (504) 486-6161
News Tips: (504) 483-1503
News Room Fax: (504) 483-1543

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WVUE. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.
WVUE's Public Inspection File can now be accessed online. To access the online public inspection file click here: