Waaay back at the end of July I went to a tiny little berry farm outside of Edmonton and spent hours picking a gigantic bucket full of fresh, juicy Saskatoon berries. These berries grow wild basically everywhere in Western Canada in the summer, so I have fond memories of picking them from bushes on my dads acreage as a child, but I didn’t have time to hunt out a good spot and a got this whole bucket + a ton of rhubarb for $10 from a lovely older couple, so no complaints.
I ate the majority of the berries by the handful/with yogurt/over cereal, but I made this cobbler at my dad’s house, and even though there were only a few people there at the time, it was gone very quickly. I’m not going to lie, my sister and I may have shared the last little bit for breakfast the morning after we ate it for dessert.
I’d never made cobbler before, but I knew exactly what I wanted it to be like. It was important to me that the filling was not overwhelmingly sweet, like so many pies and cobblers are – berries have so much natural sugar that I think it’s a bit unnecessary to add a whole bunch more. Second, I wanted the topping to be biscuit-like, as opposed to cake-like, and I wanted it to be crispy on the outside and soft on the inside. I couldn’t find a recipe that fit my needs, so I basically used a few different ones and changed a bunch and miraculously it worked out PERFECTLY. I’m still not super comfortable with creating my own recipes, especially when it comes to baking, but this one is a winner.
It would also be really good with blueberries, and you could use the biscuit topping with other fruit fillings, such as peaches or apples. Or, since you’re most likely not able to go and pick fresh berries at this time of year, you could try using frozen berries in their place.
Saskatoon Berry Cobbler
Makes one cobbler
6 cups Saskatoon Berries
1/3 cup Sugar
1/2 cup Water
2 tbsp Cornstarch
2 tbsp Lemon Juice
1 1/2 cups All Purpose Flour
1/3 cup Brown Sugar
1/3 cup White Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, chilled
1/3 cup Boiled Water
3 tbsp White Sugar
1 tsp Cinnamon
1. Preheat oven to 400 degrees.
2. Combine the berries, water, and 1/3 cup of sugar in a large pot, bringing to a boil over medium-high heat. Combine the corn starch with the lemon juice, then add into sauce. Cook for 10 to 15 minutes until the saskatoon berries are soft and mixture is beginning to thicken. Pour the berry mixture into a medium baking dish.
3. For the biscuit topping, combine all of the dry ingredients in a large mixing bowl. Cut the chilled butter into small pieces, then add to dry ingredients, using your hands or a pastry blender to combine until mixture is crumbly. Add in boiled water, using a fork to combine well.
4. Using your hands, take pieces of the batter and flatten to about an inch thick, and then place over the berries in the baking dish, trying to cover most of the berries. This part doesn’t have to be perfect, because you want the berries to bubble up a little through the cracks. Combine the white sugar and cinnamon in a small bowl or ramekin and sprinkle over cobbler.
5. Bake in preheated oven for 30 – 40 minutes, until the topping is golden brown and the berries are bubbling. Serve warm, preferably with some vanilla ice cream or homemade whipped cream.