Berry cobbler

By slebel

Ingredients

• Ingredients:
• 6 cups berries, rinsed and patted dry (hull2 and slice strawberries)
• 1 cup sugar, divided and more to taste
• 3 Tbsp quick-cooking or instant tapioca (you can use cornstarch instead, if you like)
• 1 Tbsp. lemon juice
• 2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2 cup butter, chilled
• 1 cup buttermilk
• Preparation:

Preparation

Step 1

Preparation:

Preheat oven to 350°F. In a 2-quart casserole dish or similar baking pan, toss the berries with 3/4 cups of the sugar. Taste and add more sugar if you like a sweeter filling (and depending on the sweetness of the berries). Add tapioca and and lemon juice and toss to combine. Set aside.
In a large bowl combine flour, remaining 1/4 cup sugar, salt, and baking soda. Cut butter into small pieces and add to flour. Using your fingers, a fork, two knives, or a pastry cutter, work butter into flour until it looks like cornmeal with some pea-size chunks in it. Stir in buttermilk to combine. You'll have a loose batter.
Drop batter by the spoonful onto the berry mixture. Depending on the size and shape of your dish, you may have spots of batter or be able to cover the entire top with batter.
Bake until batter is golden brown and berry juice is bubbling along the edges, 45 to 60 minutes.
Let cool at least slightly. Serve cobbler warm or at room temperature – it will be best the same day it is made but makes a delicious breakfast the next morning too!