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“Other berries or combinations of berries, such as blueberries, blackberries or gooseberries, are also excellent in this cobbler. Adjust the sugar according to the sweetness of the fruit.”
2 pints huckleberries
⅔ cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1½ cups all-purpose flour
¼ cup plus 1 teaspoon sugar, divided
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1½ tablespoons cold unsalted butter
1 teaspoon freshly grated lemon zest
¾ cup buttermilk
1 tablespoon canola oil
1Position rack in the center of the oven and preheat to 400°F. Coat a 9-inch deep-dish pie plate with cooking spray.
2To make filling: Combine the huckleberries, ⅔ cup sugar, cornstarch and lemon juice in a mixing bowl. Transfer to the prepared pie plate.
3To make cobbler dough: Whisk together flour, ¼ cup sugar, baking powder, baking soda and salt in a medium mixing bowl. Cut butter into flour mixture with a pastry cutter or 2 forks until crumbly. Stir in lemon zest.
4Whisk together buttermilk and oil in a small bowl. Make a well in the center of the dry ingredients, add the wet ingredients and stir with a fork until just combined. Turn the dough out onto a lightly floured surface. Roll or pat to a rough 8-inch circle. Gently lift the dough and set it on the berries. Use your fingers to pinch and patch together. (The dough is supposed to look rough and "cobbled.") Prick the dough in several places with the tines of a fork. Sprinkle the top with the remaining 1 teaspoon sugar.
5Bake the cobbler until the fruit bubbles and the dough is golden brown, 25 to 30 minutes. Transfer the cobbler to a rack to cool. Serve warm or at room temperature.