Berry Cobbler

By cw_2009

Ingredients

• Berry Filling:
• 2 pints fresh berries, rinsed
• 3/4 cup sugar
• 2 tsp cornstarch
• 1 tsp fresh lemon juice
• Dough:
• 1 1/2 cups all-purpose flour
• 1/4 cup plus 1 tsp sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/8 tsp ground cinnamon
• 2 1/2 Tbsp unsalted butter, cold
• 1 tsp finely grated lemon zest
• 3/4 cups buttermilk

Preparation

Step 1

Preheat oven to 400 degrees. Lightly grease and sugar a 9-inch pie plate. Dry the berries and toss the filling ingredients together gently in a small bowl,. and then spoon them into the pie plate in an even layer.

Prepare the dough: Combine the flour 1/4 cup sugar, baking powder, baking soda and salt in a medium-size bowl. In another bowl mix together, 1 tsp sugar and the cinnamon and set aside. With a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles course meal. Mix in the lemon zest. Make a well in the center of the flour mixture and slowly pour in the buttermilk. Using a fork, stir just until the dry ingredients are moistened and a dough forms. Turn the dough out onto a lightly floured surface and pat or roll it into a rough 9-inch circle. Lift it carefully and place it over the berries.

Use your fingers, rough the dough and get a "cobble" effect by pinching it between your thumb and forefinger, then lifting it slightly. Do all this over the top of the dough. If you tear it, patch the hole by pinching the dough together. Don't be afraid to rough it up! Prick the pastry all over with the tines of a fork, then sprinkle with the reserved cinnamon-sugar.

Bake until the crust is golden brown, 35-40 minutes. Transfer to a rack to cool for 10-15 minutes before serving with vanilla ice cream or heavy cream.