Old Fashioned Saskatoon Cobbler

Are you tired of Saskatoon berry recipes yet? Heck, I’m just getting started and barely midway through the week! Oy, my place is a Saskatoon berry baking factory, you can only imagine how delicious my kitchen smells this week.

Today’s recipe is an old-fashioned cobbler, not because my relatives made this exact Saskatoon cobbler in the olden days but because cobblers themselves have been around since bakers first baked. A true cobbler is a layer of berries/fruit/savory foods in a sauce covered with a biscuit or cakey topping. They differ immensely from crisps, crisps use an oatmeal/butter/flour concoction on top while a cobbler uses a true biscuit dough recipe. They are both without a bottom crust but couldn’t be further apart taste and texture wise.

You can make this in an 8×8 pan as well, but I loved the individual portions.

The rather large individual portions. My ramekins are 4 inches across and this recipe yielded 4. If you used smaller ramekins this recipe would make a delightful 6 individual desserts.

I, of course, had to make a lemon biscuit topping to go with the Saskatoons because I love anything lemon.

Ingredients Needed for Saskatoon Cobbler

3 cups of Saskatoons
1/2 cup of sugar
1 cup of water
1-2 tbsp lemon juice
2-3 tbsp cornstarch

Biscuit Topping

1 1/4 cups of flour
1/4 cup of cold butter
1/4 cup of sugar
2 tsp baking powder
lemon zest from one small lemon
1/2 tsp salt
1/2 cup of cream

 

For the Saskatoon filling I used different amounts than my Saskatoon sauce. You want more berries than sauce – slightly- so I used less water to achieve this.

Combine the Saskatoons, water and sugar in a large saucepan. Bring to a boil on a medium-high heat. Cook for 10-5 minutes until the Saskatoon are the desired softness. The Saskatoons I picked in the Edmonton River Valley cooked up lickety split due to the different variety that they were compared to my BC Saskatoons.

Once cooked, spoon into the ramekins in equal amounts.

For the biscuit topping, measure out all of the dry ingredients into a bowl, whisking to ensure they are combined well.

Cut in the cold butter until it’s crumbled.

Add in the cream until the dough is moistened and sticks together.

Roll the dough into a log and cut into as many pieces as you need “tops”. I needed 4 tops so cut the dough into 4 even disks.

Flatten the disks and place on top of the sauce in the ramekins. The closer you get to matching the exact size, the less sauce spillage you will get over the side of the ramekins.

If you are using an 8×8 pan, drop the topping by spoonfuls over the filling in the pan.

Bake in a 400 degree oven for 15-20 minutes, until the biscuits are a golden brown like pictured below.

 

You can serve this topped with ice cream or whipped cream, but I enjoy it plain.

The beauty of individual servings is that you can scoop up the rich Saskatoon berry filling with the cakey biscuit topping all in one bite.

It is so, so good. The lemon biscuit paired with the Saskatoon filling is absolutely divine.

Next week, along with my normal rantings and ravings, I am going to round-up a batch of local Alberta bloggers Saskatoon berry recipes. If you have a blog or simply a recipe with pictures to share, feel free to email them to me!

I hope everyone has a fabulous Wednesday! We are going to head out geocaching yet again with a side of berry picking. I have found that the berries along the paths in the Edmonton River Valley are sparse, either from people picking them or nature reasons I could only guess at.

Love,

My Hands Are Seriously Stained Purple Magpie

Old Fashioned Saskatoon Cobbler
Delicious old fashioned Saskatoon berry cobbler with a light, lemony biscuit topping.
Author:
Recipe type: dessert, fruit cobbler
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups of Saskatoons
  • ½ cup of sugar
  • 1 cup of water
  • 1-2 tbsp lemon juice
  • 2-3 tbsp cornstarch
  • Biscuit Topping
  • 1¼ cups of flour
  • ¼ cup of cold butter
  • ¼ cup of sugar
  • 2 tsp baking powder
  • lemon zest from one small lemon
  • ½ tsp salt
  • ½ cup of cream
Instructions
  1. For the Saskatoon filling I used different amounts than my Saskatoon sauce. You want more berries than sauce – slightly- so I used less water to achieve this.
  2. Combine the Saskatoons, water and sugar in a large suacepan. Bring to a boil on a medium-high heat. Cook for 10-5 minutes until the Saskatoon are the desired softness. The Saskatoons I picked in the Edmonton River Valley cooked up lickety split due to the different variety that they were compared to my BC Saskatoons.
  3. Once cooked, spoon into the ramekins in equal amounts.
  4. For the biscuit topping, measure out all of the dry ingredients into a bowl, whisking to ensure they are combined well.
  5. Cut in the cold butter until it’s crumbled.
  6. Add in the cream until the dough is moistened and sticks together.
  7. Roll the dough into a log and cut into as many pieces as you need “tops”. I needed 4 tops so cut the dough into 4 even disks.
  8. Flatten the disks and place on top of the sauce in the ramekins. The closer you get to matching the exact size, the less sauce spillage you will get over the side of the ramekin.
  9. If you are using an 8×8 pan, drop the topping by spoonfuls over the filling in the pan.
  10. Bake in a 400 degree oven for 15-20 minutes, until the biscuits are a golden brown like pictured below.

 

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