Big Sky Berry Cobbler*

 Big Sky Berry Cobbler*

serves 8 - serve with vanilla ice cream, whipped cream or just cold heavy cream.

6 - 7 cups fresh berries (blackberries, huckleberries, raspberries, blueberries, or a mixture - wash only the blueberries)

2 cups all-purpose flour

2 cups sugar

1 cup canola oil

1 1/2 teaspoons baking powder (check date to make sure it is fresh)

1/2 teaspoon salt

Preheat the oven to 350 degrees F.

Butter a deep 10x12" baking dish and add the berries.

In a large bowl, combine the flour, sugar, oil, baking powder and salt with a fork.

With your fingers, gather up clumps of the dough, about the size of lemons and place on top of the berries.

The dough will have small spaces in between the clumps for steam to escape as the cobbler bakes.

Bake the cobbler until the top is lightly browned - 30-40 minutes.

Be careful, the fruit will be very hot!

* from the book Big Sky Cooking by Meredith Brokaw and Ellen Wright.