Wild Berry Cobbler

Summer Berry Time!
This recipe works well for wild berries such as gooseberries, black raspberries, dewberries, blueberries, and blackberries.   The sugar amount can be doubled if you like less tartness.

Gooseberry Cobbler with Ice Cream

Ingredients for Gooseberry Cobbler

Preheat oven to 350 degrees.
Filling:
4 cups gooseberries (or fill any deep dish with cleaned berries to 1" from top)
¾ cup sugar
3 tablespoons flour
1 tablespoon butter
½ teaspoon nutmeg
2 eggs

Put all ingredients (except berries) in blender and blend thoroughly.  Pour over berries in deep dish and stir to cover all.

Topping:
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons unsalted butter, cold, cut into ½" cubes
⅔ cup low-fat buttermilk

In large bowl, combine flour, 3 tablespoons sugar, baking powder, baking soda, salt.  Blend in butter until mixture resembles coarse meal.  Add buttermilk; stirring until a dough forms.  Drop dough onto berries in about ⅓ cup mounds.  Depending on the size of your deep dish, you can leave as mounds or spread out leaving gap at edges.  This recipe also works well for individual servings in oven-proof cups such as ramekin dishes.  Sprinkle dough with remaining sugar.  Bake until fruit is bubbling and biscuit topping is golden brown; about 35 to 45 minutes.  Let cool 15 minutes; serve warm.

Finished Berry Cobbler