Blackberry Cobbler

Blackberry Cobbler

Topping:

1 ½ cup whole wheat pastry flour (any flour of your choice is fine too)

½ cup maple sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

9 tablespoons cold butter, cut into pieces

1/3 cup water

Berry Filling:

2 tablespoons cornstarch or 1 teaspoon agar agar flakes

¼ cup cold water

1 tablespoon lemon juice

4-6 cups blackberries

1/3-1/2 cup maple sugar

Preheat oven to 400F. If you have a 10-inch cast iron skillet use that, otherwise grease a 9x13 inch baking dish.

Mix together all topping ingredients, except the butter and water, in a large mixing bowl. Add the pieces of cold butter and, with your clean hands, crumble and mash the butter into the flour mixture until it is all integrated into a crumbly dough. Add the water and finish mixing with a spoon to just combine. Do not overmix. Set aside.

Combine all berry filling ingredients in a bowl on the stove and bring to a boil over medium heat, stirring. When boiling, pour into baking dish. With your fingers or a spoon, roughly break up and distribute the topping dough over the berries.

Bake for about 20 minutes, or until the dough looks solid and dry (it should be firm to a tap from your finger, not mushy or liquidy in any way) and the mixture is bubbling happily. Serve hot or room temperature, with vanilla ice cream or fresh whipped cream if your heart desires.