Mom’s Berry Cobbler
Every childhood summer for years meant a trip across the street to pick blackberries from the greenbelt. And the only thing sweeter than a popping a handful of berries straight into our mouths was the promise of Mom’s cobbler.
Through the years, I’ve come across many different recipes, but I’ve never bothered with any but Mom’s, a perfect balance between fruit and biscuit. It works well with any summer fruit, but I still prefer venturing out in search of my own fresh blackberries to relive a beloved childhood tradition.
Ingredients
Filling:
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 3 cups berries and any accompanying juice
- 3 tablespoons butter
- Cinnamon
Biscuits:
- 1 cup flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1/2 cup milk
Preparation
- Heat oven to 400 degrees.
- In a saucepan, mix together 1 cup sugar and cornstarch. Gradually stir in water. Bring mixture to a boil and boil one minute, stirring constantly Add fruit and juice. Pour into a 1 1/2 quart baking dish. Dot with butter. Sprinkle with cinnamon.
- In a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and salt. With a pastry cutter or fork, cut in shortening until the mixture looks like coarse meal. Stir in milk to create a sticky paste. Drop by spoonfuls into the hot fruit.
- Bake 25 to 30 minutes. Serve warm.
Notes
- Recipe works best with fresh summer berries, particularly blackberries.
- I prefer to double the biscuit batter, to soak up the juice more completely. Add five minutes to the baking time.
- I like to sprinkle some cinnamon and nutmeg in the biscuit batter for a little extra flavor.
Yields 6-8 servings