Tartine’s Berry Cobbler

FILLING

1/4 cups sugar (or more if the berries are tart)
1 tablespoons cornstarch
1/2 lemon’s worth of zest
4–5 cups huckleberries or other berries
1 lemon, juiced (or none if the berries are very tart)
butter for greasing

TOPPING

2 cups all-purpose flour
1 tablespoons baking powder
1/4 cup sugar
1/2 teaspoons sea salt
1 stick cold unsalted butter
3/4 cup buttermilk
1 teaspoon lemon zest
2–3 tablespoon Demerara or other large-crystal sugar

Heat oven to 350ºF. Make the filling: mix the sugar, cornstarch, and zest. Sprinkle this over the berries and toss with lemon juice. Lightly butter the pan and fill it with the berry mixture.

Make the topping: mix the flour, baking powder, sugar, and salt. Cut in the butter as you would for pie dough, leaving some pea-sized pieces. Quickly stir in the buttermilk and zest, mixing only until the mixture begins to come together.

Drop the topping by the tablespoonful onto the filling to cover the top completely. Sprinkle with the sugar and bake, 30–40 minutes. The filling should bubble up through the cracks in the topping, and the topping should bake to a golden brown. (If the top gets too dark before the filling bubbles up, cover with foil and continue cooking.) Serve warm.

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