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
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.
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Old Fashioned Saskatoon Cobbler
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 3 cups Saskatoons
- 1/2 cup sugar
- 1 cup water
- 1-2 tablespoons lemon juice
- 2-3 tablespoons cornstarch
- Biscuit Topping:
- 1 1/4 cups flour
- 1/4 cup cold butter
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 lemon zest from one small lemon
- 1/2 teaspoon salt
- 1/2 cup 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, lemon juice, cornstarch 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 ramekin. If you are using an 8 inch x 8 inch 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Alina K. says
I have a question about this great sounding recipe. Is it possible to make the filling and freeze it and then use it up in cobbler later? I have an amazing saskatoon crop and need a way to preserve the berries. Thanks a lot.
J Wotherspoon says
Made this on the weekend for my honey and his parents. We all LOVED it! Usually saskatoon berries are the star in a recipe but this time I think the lemon stole the show. Perfect in the berry mixture and the biscuit topping.
I like “goons”, that made me laugh!
Yikes! I meant ‘toons’ not goons..just getting used to my Playbook.
I’m amazed! Not a saskatoon fan but this recipe has changed my mind, bought a bucket of berries at PIpestone Berry Farm on my way back to Calgary from Calmar on Tuesday. I’m sold on the goons now. They’re coming out of the oven right now….yummmmmmm!
This looks so yummy! Now I feel the need to go pick a ton and whip up some cobbler.. thanks for the recipe!
Lovely – and they look gorgeous and my dad would love this – and a Saskatoon crisp even better. That is why I freeze them as any cooked recipe uses frozen berries as well as fresh ones – except your scones… frozen ones would have bled all over the dough.
I picked 2 pails of saskatoons yesterday and may go back for more. Thanks for the recipes this week b/c I get sick of pie. Do you have any for saskatoon syrup? (I have some old berries in the freezer to use up!).
Oh – and I’ve been lusting after your Saskatoon berry posts… so envious!
The Saskatoon crop around here (Saskatoon!) has been sketchy. My cousin has a U-pick at her acreage – but I haven’t got “the call” yet….. I’m calling her the weekend – cross fingers……
Susan K. Smith says
Never knew you could! LOL
The Kitchen Magpie says
Holy cow, how many names can this plant have? From the pic on Wikipedia, I say yes, it’s a variety of what you call Shadbush. Do you eat the berries?
Susan K. Smith says
Do you mean Shadbush? We have those!
The Kitchen Magpie says
It’s a berry found here in the prairie provinces and sometimes upper States, it’s known as Service berries in Ontario sometimes and in the States as well. Purplish,seedy berry and one of a kind flavor!
Susan K. Smith says
What is a Saskatoon for those of us not from your neck of the woods?
Marion Irsa says
I loved this recipe because it’s so easy and I don’t have to worry about making the perfect crust….(which I never seem to do). I used saskatoons from Calgary and it tasted great.
Marion Irsa says
Saskatoons are more tart than blueberries, which I find more sweet. I guess it’s just a taste preference of what you like, but I think for baking, saskatoons are the best choice.
I m guessing the cornstarch and lemon juice go in with berries, etc. when cooking?