triple berry cobbler
The Round House focuses on traditional Native American foods such as bannock (fry bread), Res steak sandwiches (bologna sandwich on commodity bread with commodity cheese), and wild meats. I did create an upscale Res steak sandwich with pancetta, French cheese, rye bread, and pesto which helped round out the meal.
This berry cobbler can be made in one large 9 x 13” pan or in individual ramekin dishes. The individual dishes allow for easier distribution in a book club meeting.
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)*
- 1/4 cup (half stick) butter, at room temperature
- 1/2 cup sugar
- 1-1/4 cups flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup warm water
- 1/4 cup sugar
*You can also used canned berries. It takes approximately two full cans.
Preheat oven to 350 degrees.
Spray 13 x 9 pan or individual ramekins with non-stick spray.
Evenly spread mixed berries into the baking dishes. Place dish on a foil-covered baking sheet.
In a bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon, until thoroughly mixed. Spoon batter over fruit and spread evenly.
Mix remaining 1/4 cup sugar and 1/2 cup warm water. Pour evenly over dish(es). This sweetens the berries as well as browns the crust.
Bake for 50-55 minutes, until topping is golden brown and fruit is bubbling.
Serve warm as is, or with vanilla ice cream.
Berry cobbler is a sweet but (almost) healthy option for book club. Louise Erdrich’s book, The Round House, requires a saccharine dessert to offset its deep, weighty discussion.