Berry Cobbler

GraniteWare

3 cups fresh blueberries, raspberries, or blackberries

1/3 cup sugar

1 tablespoon lemon juice

2 tablespoons cornstarch or arrowroot

BISCUIT TOPPING:

1 ½ cups all-purpose flour

1/3 cup plus two teaspoons sugar

1 tablespoon baking powder

¾ teaspoon salt

1 teaspoon ground cinnamon

1 stick unsalted butter, chilled

1 large egg, lightly beaten

¼ cup milk

Preheat the oven to 400F. Rinse and drain berries. Combine with the sugar, lemon juice and cornstarch and gently stir together, taking care not to break up the berries. 

Pretty sugary berries!

Spoon into a lightly buttered 9 x 5-inch loaf pan. In a separate bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Cut the butter into several small chunks. Add to the dry ingredients and work in using a small hand held pastry blender or two knives until the pieces of butter are no larger than small peas and the mixture resembles oatmeal. Combine the egg and milk and stir in just until the dough comes together. Scatter ¼ cupfuls of the dough over the fruit spaced approximately ½ inch apart. Sprinkle with the remaining 2 teaspoons of sugar and place the cobbler on a baking sheet in the middle of the oven for 30 to 35 minutes or until the topping is cooked through and nicely browned. 

My dough didn't stick together very well so I couldn't space it out like the recipe called for, but it still came out great after baking.

Remove from the oven and allow to cool slightly before spooning portions of the cobbler into serving bowls. Serve warm over a spoonful of vanilla ice cream or top warm servings with a mound of whipped cream or a splash of heavy cream.

There's more cobbler to this than berries, but the cobbler is delicious so that's just dandy.

My Rating: 4/5 "The addition of cinnamon to this is pretty brilliant. Love the topping, love the berries! I just wish the ratio of berries to biscuits was a little more even - because they're both really good!"