BOYSENBERRY COBBLERS

My husband built a frame and put bird netting over my boysenberry bush. Last summer was the first year I was able to pick enough boysenberries to freeze for smoothies, boysenberry sorbet, and boysenberry cobblers. Boysenberries are related to blackberries and New Zealand is the world's largest producer and exporter of boysenberries. I have been in a boysenberry kind of mood lately. If you can't find fresh or frozen boysenberries in your super market, farm stand, or farmers' market, blackberries work perfectly in this recipe. Cobblers are so easy to make for a last minute thought for dessert.

6 cups boysenberries or blackberries                     

¼ cup cornstarch                   

¾ cup granulated sugar                

Zest and juice of ½ lemon

¼ t cinnamon

2 T cold unsalted butter, cut into small pieces

Gently mix the above ingredients in a medium bowl and set aside while making topping.

Biscuit Topping

1¼ cups all-purpose flour

½ cup granulated sugar

1 t baking powder

½ t salt

6 T cold unsalted butter, cut into small pieces

¾ cup whole milk 

Sugar for sprinkling

Mix dry ingredients together. 

Cut in butter with a pastry blender to the size of small peas. 

Slowly add milk and mix together with a spoon. 

Preheat oven to 350 degrees F.

Evenly divide fruit into 4 to 6 (depending upon size) individual ramekins and place on a baking sheet. These ramekins are 1½ cup size and I made 4 cobblers.

Spoon biscuit topping onto berry mixture.

Sprinkle with some sugar and bake until fruit is bubbling and topping is browned, about 30 to 35 minutes.

Serves 4 to 6