Dewberry Cobbler

You won’t find them in stores, they grow among thorns, and who knows what wild creatures you might startle with your rubber boots when you trudge through the vines to collect them, but there’s just no substitute for the taste of wild dewberries, and this cobbler is their perfect showcase. The perfect balance between sweet and tart, chewy and gooey, and a scoop of vanilla ice cream ties it all together.

Crust ingredients:

1 1/2 cups flour

1 1/2 tsp baking powder

1 cup milk

1 cup sugar

1/2 stick butter (4 Tbsp.)

Filling ingredients:

3 cups dewberries

1-1 1/2 cups sugar (sweeten to taste)

1 Tbsp corn starch

2 Tbsp water

—Pre-heat oven to 350 degrees.

—In saucepan over medium heat, cook dewberries down with sugar. You can add a tablespoon or two of water to get things started, but the dewberries will produce most of the water you will require.

—Mix corn starch and water thoroughly in a separate bowl and stir into to dewberry mixture. Cook until thickened.

—Put butter in 11 x 16 baking pan and place pan in oven until butter is melted.

—In mixing bowl, mix flour, baking powder, milk and sugar. Spoon batter into the melted butter, forming loosely connected islands of batter.

—Spoon on dewberries.

—Bake at 350 degrees for 25-30 minutes.