Berry Cobbler

January 24, 2007

Filling:

1/2 cup sugar
2 tablespoons cornstarch
4 cups fruit (peaches, blueberries, cherries, blackberries or a combination; peaches and blackberries go great together. See cook's note.)
1 teaspoon lemon juice

Topping:

1 cup flour
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup milk

Cook's note: Fresh frozen fruit can be substituted for fresh fruit. Look for fresh frozen fruit, such as Dole's, that has no juice and no added sugar.

Preheat oven to 350 degrees.

Combine the filling ingredients in a saucepan and bring to a light boil. Transfer to an 8-inch-by-8-inch ceramic or glass baking dish.

In a large bowl, combine flour, 1 teaspoon sugar, baking powder and salt for the topping ingredients. Mix well with a fork. Cut in the butter until the mixture is coarse crumbs. Add milk until just moistened. Drop spoonfuls of batter on top of fruit mixture.

Bake at 350 degrees for 35 to 45 minutes or until dumplings are lightly browned and fruit is bubbling.

Serve with ice cream.

Serves 4.

- Courtesy of Lynn Vinke of the Hagerstown area

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