Sunshine and Cobbler!

The solstice is close at hand, with it the notion of cloudless days.  Sunshine in Oregon is enchanting, bewitching even.  

Energized by the sun I rode my bike through the streets of Corvallis, and delighted in the task of whipping together a cobbler for my good friend's fourth birthday.   

I'm new to cobbling, but I've seemed to find a good approach to this desert.  When cobbling is best to harvest the berries yourself, either in wild patches or in giggling friend's yards. Skimp on the sugar, not the butter.  Baking when it's sunny outside helps infuse the cobble with love.  A cast iron skillet adds to the charm of any cobbler.  Here is the recipe I've adapted. 

Berry Cobbler

Ingredients

• 2 cups all-purpose flour

• 1 1/2 cups white sugar, divided

• 2 teaspoons baking powder

• 1 teaspoon salt

• 3/4 cup cold butter

• 1/2 cup boiling water

• 1/4 cup cornstarch

• 1/2 cup cold water

• 2 tablespoons lemon juice

• 8 cups fresh blackberries (or berry of your choice) rinsed and drained

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

1. In a large bowl, mix the flour, 3/4 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

1. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

1. Bake 25 minutes in the preheated oven, until dough is golden brown.