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“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

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David Hansen's Garden…

Oct 19, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

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East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Heart of the House

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Houmas House Presents…

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For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Jazz in the Park

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Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

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The Historic New…

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The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
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Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

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The Historic New Orleans Collection's popular outdoor music series Concerts in… more

Golden State Warriors…

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Magazine St. Art…

Oct 20, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Oktoberfest NOLA

Oct 20 - 21, 2017
Cost $8 - children 12 and under free - tickets available at gate … more

Saenger Theatre…

Oct 20 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Fountain Lounge…

Oct 20 - Dec 29, 2017
Join us for Sam Kuslanr at the Fountain Lounge in the Roosevelt Hotel. While… more

“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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