Berry Cobbler

I think I made this two weeks ago? We ended up with a few pints of raspberries and blueberries. Friends were coming over to celebrate a birthday and so I made this instead of a cake. It's adapted a little from this cookbook. I got all the previously published books for Christmas this past year and they're really nice, with very straightforward recipes and lots of emphasis on fresh, seasonal ingredients. Plus, their black bean soup is the best. Onward to the cobbler!

Berry Cobbler

This is a pretty basic cobbler: berries, topped with a simple cookie dough, baked. I mashed the raspberries a bit and let the blueberries stay whole. The raspberries would probably have fallen apart in the oven anyway. Raspberries and blueberries are my favorite combination, but this would be equally good with any berry you like. The original calls for all purpose flour, a full cup of sugar and just an egg yolk instead of the whole egg.

1/2 cup spelt flour

1/4 teaspoon baking powder

Pinch of salt

1 stick unsalted butter, softened

1/2 cup + 1/4 cup of sugar

1 egg

1 1/4 teaspoon vanilla extract

1 tablespoon cornstarch (don't skip it)

2 pint fresh berries

Mix flour, baking powder and salt together. 

In stand mixer or bowl, cream the butter and 1/2 cup of sugar together. Add in the egg and 1/4 teaspoon of vanilla.

Slowly add the flour mix to the butter mix. Refrigerate the cookie dough and preheat oven to 375. 

Combine 1/4 cup of sugar, cornstarch, 1 teaspoon vanilla and berries. Toss well.

Put berries into any 8-cup baking dish. I used a large pie dish, an 8-inch square would work also. Drop the cookie dough onto the berries, and spread with a spatula or fingers. Most of the berries should be covered. I think it looks best a little messy, but if you want a neater presentation it'll only take a little more work.

Bake about 45 minutes, until berries are bubbling and cookie dough is a light gold.