1Add a pound of frozen blackberries, a cup of sugar (or monk fruit sweetener), about a teaspoon of cornstarch, and two tablespoons of unsalted butter to a pan.
2Cook and stir the berry mixture over medium heat until thawed, simmering, and slightly thickened.
3Remove the berry mixture from the heat and pour it into a 9x13 buttered baking dish, then set aside.
4Preheat your oven to 375°F.
5In a bowl, combine 1.5 cups of all-purpose flour and about a quarter teaspoon of salt.
6Add a quarter cup of lard and two tablespoons of cold cubed butter to the flour mixture.
7Use a pastry cutter to cut the lard and butter into the flour until it forms pea-sized pieces and has a shaggy texture.
8Gradually add ice water, starting with about three teaspoons, and mix until the dough comes together and can form a ball (approximately six teaspoons total).
9Take small pieces of the dough and flatten them out with your hands or fingers until as flat as possible.
10Lay the flattened dough pieces directly on top of the blackberry mixture in the baking dish.
11Mix one egg yolk with a little water.
12Brush the egg yolk mixture on top of the crust.
13Sprinkle the top of the crust with a little granulated sugar.
14Bake in the preheated oven for about 30 to 45 minutes.
15Allow the cobbler to cool slightly before serving to avoid burning your tongue.
Ingredients
1 pound frozen blackberries
1 cup sugar
1 cup granulated monk fruit sweetener
1 tsp corn starch
2 tbsp unsalted butter
1.5 cups all-purpose flour
0.25 tsp salt
0.25 cup lard
2 tbsp cold cubed butter
6 tsp ice water
1 egg yolk
granulated sugar for sprinkling
Equipment
9x13 buttered baking dishpastry cutterparchment paper
Tips
Use lard in the crust for a flaky texture, as it was traditionally done.
Do not overmix the crust dough; leave pea-sized pieces of fat.
Flatten out pieces of dough with your hands instead of rolling for an old-fashioned method.