INGREDIENTS

INSTRUCTIONS

COBBLER DOUGH
You may use a mixture of any berries available to you ~- except
strawberries.  Blackberries or boysenberries are nice for the bulk; a few
raspberries add a delicious perfume. Measure 4 1/2 cups of mixed berries
and toss them with the sugar and flour. Use the larger amount of flour if
the berries are very juicy.  Let stand while you make the dough. Mix the
dry ingredients for the dough, leaving out the salt if you are using salted
butter.  Cut in the butter until the mixture looks like coarse cornmeal.
Add the cream and mix lightly, until the dry ingredients are just
moistened.  The dry ingredients for the topping can be prepared ahead --
even several days ahead -- and kept refrigerated. The cream can then be
added when you are ready to bake the cobbler. Put the berry mixture into a
1-1/2 quart gratin or baking dish.  Make patties of the dough, 2 to 2-1/2
inches in diameter and 1/2-inch thick. Arrange them over the top of the
berries.  Bake in a preheated 375 F oven for 35 to 40 minutes, or until the
topping is brown and the berry juices bubble thickly around it. Serve warm
with cream to pour over it. People who don't ordinarily like dessert will
often eat this.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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