Saskatoon Cobbler


So we went to Redstone, Colorado this summer and gave the local campground a dry run. We had been to Redstone many times before and stayed at the historic Redstone Inn, but this was our first time in the Airstream. It is a quaint village with a history of coal mining, and is perched along the banks of the Crystal River.

Our campsite was nestled in a thicket of berry bushes that were in the not-quite-ripe stage of red to blue. On our last day, they exploded into ripeness and were amazing! Birds were everywhere snagging a taste and singing about them. If they caused birds to burst into song, I thought I might as well try them, too.

But I wasn’t sure what they were: they were too small to be blueberries, and the bushes were too large. They tasted sweet – but not as sweet as blueberries, and a bit nutty. Turns out, they were Saskatoon berries which are a type of service berry. I had never heard of them before, but they have a whole town named after them in Canada. Who knew?

I wanted to take some home but didn’t want to be greedy, so I grabbed my silicone cup measure (handy for the trailer), wandered down to the river where the berries were even bigger and plumper, and quickly filled up 2 cups.

But what to make? Cobbler is always a great recipe in the summertime, served cold or hot, with ice cream…or not!

Saskatoon Berry Cobbler 


2 C of fresh berries (I used saskatoons but blueberries are fine)
1/2 C sugar + 1 Tbsp of sugar
1 Tbsp arrowroot powder or cornstarch
1/2 Tsp lemon juice
3/4 C unbleached white flour
1 tsp baking powder
1/2 tsp kosher salt
2 Tbsp margarine
3/4 C almond milk

  1. Preheat oven to 400 degrees.
  2. Mix the arrowroot powder or cornstarch together with the sugar in a 2-quart saucepan. Add lemon juice and berries. Cook on medium heat until the mixture starts to gel. Pour into an ungreased 8×8″ baking dish. Alternatively you can put 2 tbsp of margarine in a 10″ cast iron skillet and add it to the oven while it is preheating, then pour the mixture in the skillet.
  3. Mix together flour, 1 tbsp of sugar, baking powder and salt. Cut in the margarine until the mixture is crumbly.
  4. Stir almond milk into the flour mixture. It will be lumpy.
  5. Drop spoonfuls of the milk/flour mixture onto the berry mixture. No need to cover it all – some berries should be visible.
  6. Bake 25 minutes or until a tester comes out clean.

NOTE: I adjust all of my recipes for high altitude, which means more liquid, more flour and less sugar. So if you are below 6000′, just do the opposite: add a little more sugar, reduce the liquid and flour.


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