Black & Blueberry Cobbler

The Fruit:
2 TBSP butter
4 cups blackberries
2 cups blueberries
4 TBSP flour
1 1/2 cups sugar
1/2 TSP cinnamon

The Dough:
2 cups flour
1 TSP salt
1 TBSP sugar
3 1/2 TSP baking powder
6 TBSP butter
1/4 cup milk
1/4 cup heavy cream
sugar for sprinkling biscuits

Preheat oven to 425 F. Grease a baking dish well with 2 tablespoons of butter. Combine the fruits, flour, sugar, and cinnamon in a mixing bowl and toss well, but very gently. Pour into the baking dish.
Make the dough by sifting the flour, salt, sugar, and baking powder together. Cut the butter into the dough using the fingertips or a pastry blender. Stir the milk and cream into the dough with 10 - 12 quick strokes. Drop the dough in pieces all over the surface of the fruit. Sprinkle liberally with sugar. Bake about 35 minutes, or until topping is lightly browned. Serve with Maple View Farm Vanilla Ice Cream.
This recipe was quite a hit at the Totally Local Dinner at Panzanella July 28!
Our pastry bakery adapted this recipe from Bill Neals's Southern Cooking, Fruit Cobbler with Butter Biscuits.
8 servings