M&M+2: Berry Cobbler

So, last summer I was on the hunt for a really good berry cobbler recipe and after several tries think I found my favorite on allrecipes.com and made some changes to it. It's versatile because you can use any kind of berries and/or fruits that you want or have on hand. I made it a couple weeks ago with blueberries and raspberries and today I made it with blueberries, marion berries and cherries. Yum!

Ingredients

1 cup all-purpose flour
1 1/2 cups ~~white sugar~~ coconut palm sugar*, divided
1 teaspoon baking powder
1/2 teaspoon salt
Optional Ingredients: 1/4-1/2 cup oats, 1 teaspoon cinnamon
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons ~~cornstarch~~ arrowroot powder*
1/4 cup cold water
1 tablespoon lemon juice
4 cups berries, fruit or combo of both, rinsed and drained.

The kinds of fruits you could use are: blackberries, blueberries, cherries, peaches, nectarines, etc. Just make sure everything is close to the same size and small enough to cook through.

*I've replaced white and brown sugar with coconut palm sugar in most of my recipes AND coffee.

*I've also been using arrowroot powder as an alternative thickener in place of cornstarch or flour. You may need to adjust the amount you use in other recipes, such as gravy, because it isn't exactly the same but the 2 T in this recipe works great.

Directions

1) Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. (You'll notice below that I didn't line my pan with foil, haha....it wasn't super full so I knew it was going to bubble over :-)

2) In a food processor bowl, pulse the flour, 1/2 cup sugar, baking powder, and salt. If you want to add oats and cinnamon, do that now. Add butter and blend until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

3) In a separate bowl, dissolve the ~~cornstarch~~ arrowroot powder in cold water. Mix in remaining 1 cup sugar, lemon juice, and fruit. Transfer to a frying pan on medium heat, and bring to a boil on the stove, stirring frequently. Pour fruit into an 8x8 baking dish and drop dough by the spoonfuls on top. Place baking dish on the foil lined baking sheet.