July 3rd Dinner

On July 3 in Atchison, Kansas, the diners’ finale for the gala "Taste of the Trail" dinner was Summer Berry Cobbler.

6 cups fresh or frozen blueberries, raspberries, and/or blackberries
1 cup sugar
1 ½ cups all-purpose flour
½ cup butter
½ cup whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon nutmeg
1 egg, beaten
2 to 3 tablespoons milk or water
2 tablespoons pearl or coarse turbinado sugar

Butter a 8x8-inch glass baking dish. In baking dish, toss together berries, ¾ cup sugar and ½ cup all-purpose flour. Set aside.

In large bowl, combine ½ cup butter, remaining 1 cup all-purpose flour, whole wheat flour, remaining ¼ cup sugar, baking powder, salt and nutmeg. Mix with pastry blender or two knives until mixture is the size of peas. Lightly stir in egg and 2 tablespoons milk, mixing just until combined. If mixture seems dry, gently add remaining tablespoon milk. Over-stirring makes the cobbler tough.

Spoon batter over berries. Sprinkle with pearl sugar. Place in 400° oven and bake 35-40 minutes or until fruit is hot and bubbly and cobbler is golden brown and a wooden pick inserted in center of batter comes clean.

Serve with vanilla ice cream or fresh whipped cream, if desired.

Makes 6 to 8 servings.