If you’re looking for a native Northwest summer ingredient, you would be hard pressed to look further than our abundant supply of berries. In many cases, native to our area, including the oh-so-delicious trailing blackberries.
And when the spring rains give way to the glorious blue skies of the Pacific Northwest and warm sun, the berries sweeten and fall off the vine. I can think of nothing better than a bubbling cobbler on summer nights, perhaps even by the fire pit, gazing up at the stars.
Yet while we all love a splurge now and then … it isn’t in the calorie bank for me to have it as often as I’d like. Our summers are too short as it is.
Here is a lighter, less sugary version.
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/3 cup sugar
1 cup milk
1 tablespoon vegetable oil
2 cups fresh (or frozen) berries (I love blackberries and blueberries but any combination of in-season fruit works just as well)
1 tablespoons sugar for dusting
Preheat the oven to 350 degrees F. Butter a 3-quart pan and set aside.
In a medium bowl, whisk flour, baking powder, baking soda, salt, 1/3 cup sugar, milk and vegetable oil.
Wash the berries and pat dry. Pour batter into the baking dish, sprinkle with berries evenly over the top.
Bake until golden brown, about an hour. During last 5 minutes of baking, when cobbler is beginning to brown, sprinkle remaining tablespoon of sugar.
Serve warm with ice cream or whipping cream.