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
- Preheat oven to 400 degrees.
- 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.
- Mix together flour, 1 tbsp of sugar, baking powder and salt. Cut in the margarine until the mixture is crumbly.
- Stir almond milk into the flour mixture. It will be lumpy.
- Drop spoonfuls of the milk/flour mixture onto the berry mixture. No need to cover it all – some berries should be visible.
- 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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