Blackberry Cobbler
Serves 6

1 C flour

2 T sugar

1 1/2 t baking powder

1/4 t baking soda

generous 1/4 t salt

2 1/2 oz (5 T) cold butter

1/2 C buttermilk

1 t vanilla

5 C blackberries

1/3 – 1/2 C sugar, to taste

1 T flour

1/2 t cinnamon

zest of 1 orange

1 T melted butter for brushing the top

1 T turbinado or granulated sugar

Preheat oven to 375 degrees.

For the filling, toss the berries with the sugar, flour, cinnamon and orange zest to evenly coat all the fruit. Set aside.

For the cobbler topping, whisk together flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Slice cold butter into small pieces and add to the flour mixture, tossing to coat each piece. Using your fingers or a pastry blender, blend the butter into the flour until the mixture looks like coarse crumbs. Combine the buttermilk and vanilla and add to the flour and butter mixture. Stir with a fork until just combined without any dry patches. Do not overmix. The dough should look lumpy and crumbly.

Toss the fruit and distribute into 6 ramekins or one baking dish. Distribute the dough evenly on top of the berries. Brush top of the dough with melted butter and sprinkle generously with sugar.

Bake until filling is bubbly and the topping is golden brown, about 25 to 30 minutes. Serve warm or at room temperature.