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1
Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
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2
For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice.
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3
In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.)
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4
Pour the cornstarch mixture over the berries; toss to coat.
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5
Pour the filling into the prepared baking pan.
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6
For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor.
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7
Process until the mixture resembles a coarse meal.
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8
Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl.
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9
Gather the dough together on a floured work surface and pat it into a rectangle.
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10
Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches.
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11
Transfer the crust to the baking pan, laying it directly on the blackberry filling.
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12
(Any overhanging crust can be rolled inward.)
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13
Prick the crust a couple times with a fork.
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14
Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes.
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15
If the top starts to get too dark, cover it with aluminum foil and continue cooking.
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16
Spoon the cobbler onto plates and serve with vanilla ice cream if desired.
