From Rock & Roll Comfort Cooking by Sharon O'Connor

This simple, old-fashioned dish is a special treat for dessert and for breakfast!

• 5 tablespoons sugar
• 1 tablespoon cornstarch
• 6 cups fresh blackberries, boysenberries, and/or blueberries

Topping
• 2 cups all-purpose flour
• ¾ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• ¾ cup milk

Preheat the oven to 375°F. Butter an 8-inch square baking dish.

In a large bowl, stir the sugar and cornstarch until blended. Add the berries and toss to coat. Spread the berry mixture in the prepared baking dish and bake for 15 minutes.

Meanwhile, make the topping: In a large bowl or a food processor, add the flour, sugar, baking powder, and salt and stir or process to blend. With a pastry cuter or 2 dinner knives, cut in the butter until the mixture resembles coarse crumbs; if using food processor, pulse until crumbly. Add the egg and milk and stir with a fork or process just until dough forms, about 20 seconds.

Using a large spoon, drop 6 evenly spaced mounds of dough onto the hot fruit. bake for 25 to 30 minutes, or until the topping is golden brown and the berries are bubbling. Serve warm, with vanilla ice cream or lightly sweetened whipped cream if you like.
Makes 6 servings

Make it Your Own
Just before baking, sprinkle the topping with ¾ cup chopped almonds or hazelnuts. Make a peach or nectarine cobbler by using 7 sliced fresh peaches or nectarines. For a blueberry and necarine or a peach cobbler, use 2 cups blueberries and 5 peeled, pitted, and sliced nectarines or peaches.