It’s springtime and one of my favorite seasons here in Florida. So with a lot of the fresh fruit coming back into season, I went out to shop for sour cherries to make a cobbler dessert. However, the guy in produce told me not yet, that cherries were not available at the present but that they would soon be back in stock. So I had to think of an immediate substitute.
Cobbler and crisps are easy and delicious fruit desserts, and not to mention, they’re not time consuming. So making them a regular part of my baking regimen simplifies dessert be it on a weekday or a weekend.
Being I always make apple, strawberry and peach cobblers being they’re readily available fresh, frozen and with some even canned, I decided I wanted something new and for the sake of this dessert recipe, this red fruit was it—this Raspberry Lattice Cobbler.
RECIPE
Raspberry Lattice Cobbler
Sweet raspberry fruit with lattice dough crust.
Ingredients
- 24 oz Fresh Raspberries
- 3/4 cup Allulose Sweetener or other
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tbsp Balsamic Vinegar
- 2 tbsp Raspberry Fruit Jam, optional stirred before adding
- 1 /2 tbsp Lemon Juice
- 1 Egg with 1 teaspoon of water for an egg wash.
- 2 Pastry Dough Sheets cut in lattice design.
Instructions
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Preheat oven to 350 degrees.
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In a bowl, gently hand mix all of the ingredients well until combined. Pour into an 8×8 buttered baking dish.
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Cut rolled pastry dough into strips lengthwise.
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Place lattice over raspberry filling and combining the egg and water together for an egg wash, with a pastry brush spread on the dough.
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Bake for 45 minutes or until lattice crust is light golden brown and filling is bubbly.
Recipe Notes
Whenever possible use organic ingredients.
