Juneberries look a little like reddish blueberries, but are firmer and have a lightly sweet, down-to-earth flavor. Combine them with strawberries, which ripen at about the same time (in late spring/early summer), and you get a taste that’s not one or the other, but something new and wonderful.
I happened upon the combination one summer when I baked a cobbler to serve after a solstice bonfire in my neighborhood. I had harvested the strawberries at a pick-your-own farm earlier in the day, while my husband had foraged the juneberries near a bike path on his way home from work.
This is a great two-person recipe--one does the filling and the other does the dough (the method for the latter comes from a recipe by Abigail Johnson Dodge). Since this is a summertime cobbler, bake it in a toaster oven and you won’t have to heat up the kitchen. Do serve it warm, with whipped cream, vanilla ice cream or frozen custard. It makes enough for two generous servings with leftovers for breakfast.
1. Heat oven to 350 degrees. Place filling ingredients in a small, ceramic baking dish (about 6 by 8 inches in size or similar); toss gently.
2. To make the cobbler dough: Combine flour, brown sugar, baking powder, cinnamon, and salt in a food processor. Pulse to combine ingredients, 8-10 seconds. Cut frozen butter into 6-8 pieces, add to flour mixture, and pulse until butter pieces are size of sunflower seeds, about 8-10 one-second pulses in all. Transfer mixture to a bowl.
3. Add the sour cream or yogurt and use a rubber spatula to gently smear the ingredients together until the dough just comes together into two or three large masses.
4. Divide dough into six portions and gently form each portion into a rough “hockey puck” shape. Arrange these over the fruit filling. (If you want, you can sprinkle the dough with sugar at this point, to give a little sparkle to the finished cobbler.) Bake until fruit is bubbly and the cobbler sections are lightly browned, 40-50 minutes. Serve warm.
Copyright by Terese Allen