Olallieberry Cobbler (Old Fashioned)

This has always been one of my favourite ‘go-to’ family recipes for summer berry cobblers, especially during olallieberry season. You can use blackberries or boysenberries, or a mixture of berries if you wish. Just be sure to taste the berries and adjust the sugar accordingly. This cobbler has a fruit ‘bottom’ topped with a soft biscuit-like dough on top. It’s delicious served warm with a scoop of vanilla ice cream (à la mode).

Filling:
butter, softened, as needed to butter baking dish
4-5 cups olallieberries or a mixture of berries and/or other fruit
⅓-½ cup sugar
1 Tbsp. lemon juice, freshly squeezed
2 Tbsp. all-purpose flour, unbleached
3 Tbsp. butter, melted

Topping:
1 cup all-purpose flour, unbleached
1 Tbsp. sugar
2 tsp. baking powder
½ tsp. fine sea salt
3 Tbsp. vegetable shortening, cold
½ cup whole milk, cold

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7). Adjust the oven rack to the lower third of the oven. Butter a 9" square baking pan; set aside.

Combine the berries, sugar, lemon juice and flour in a large bowl. Toss with the melted butter, then pour the mixture into a buttered baking pan. Set aside.

Sift the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the shortening until the mixture resembles a coarse meal. Stir in the milk to blend. Drop the mixture in small spoonfuls over the fruit - it will not cover the fruit completely.

Bake cobbler for about 20 minutes or until the biscuit dough is golden and the fruit is bubbly. Allow to cool slightly, then serve warm with a scoop of ice cream.