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Cecilia Vicuña: About…

Mar 30 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

David Hansen's Garden…

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Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Dividing the Estate

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The third regional premiere of our season is the winner of the Outer Critics… more

Heart of the House

Mar 30, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

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Senga Nengudi:…

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In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

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Mar 31 - 31, 2017
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The Irish Cultural…

Mar 31, 2017 - Jan 22, 2027
Join us at the beautiful Irish Cultural Museum of New Orleans every Friday… more

Backyard Grooves

Apr 01, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Double Dose

Apr 01, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

New Orleans Spring…

Apr 1 - 2, 2017
New Orleans Spring Fiesta Association celebrates the cultural heritage… more

Cecilia Vicuña: About…

Mar 30 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more
OVG Guide Widget 1

NOLA Restaurant's Home Style Blackberry and Almond Cobbler

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

Ingredients:

  • 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

Method of Preparation:

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