Huckleberry Cobbler

Switch up your cobbler this summer with a bright, floral huckleberry filling.

Filling:
butter, for greasing
4 cups huckleberries, fresh or frozen
½ cup sugar
2 Tbsp. cornstarch
1 tsp. lime juice, freshly squeezed
1 tsp. lime zest, freshly grated
½ tsp. kosher salt
1 vanilla bean, seeds scraped

Topping:
2 cups all-purpose flour, unbleached
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. kosher salt
6 Tbsp. butter
1 cup milk
⅓ cup macadamia nuts, finely chopped

To Serve:
vanilla ice cream

Make the Filling:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a 10” cast-iron skillet with butter.

In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.

Make the Topping:
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.

Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping Tbsp, of dough evenly over the filling.

Bake until golden and bubbling, 25-30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.

Makes 4 servings.