independence berry cobbler

Happy Fourth of July! After weekend of barbecues, fireworks and other festivities for Canada Day, I didn't think I had it in me for more celebration today. Honestly, today was a work day for us and I didn't even consider that I might feel like I was missing out on America's birthday. You know, embracing the culture we're in and all that.

But something funny happened this afternoon. I got a little homesick, and started thinking about what we might be doing if we were still living in the good ol' U S of A. Stuffing our faces with burgers, watermelon and apple pie, for one. Shoving ourselves into the crowd of patriots all wanting to get as close as humanly possible to the controlled explosions we all consider entertainment at this time of year. Waving a flag and wearing red, white and blue, and saluting our great country and remembering the people who sacrificed so much to make it the place it is today.

On my commute home, I decided if a picnic and fireworks weren't going to happen tonight, I could at least do something small to make today feel special in our home away from home. I also just finished a ten day cleanse diet (more on that later), and sugar and butter were audibly calling my name. So I came up with this patriotic dessert, which left us, and our neighbors, licking our bowls!

This berry cobbler would be a fantastic summer dessert any day, not just the 4th of July: just cut the crust into round shortbreads instead of stars and it's good to go!

Independence Berry Cobbler
{inspired by Martha Stewart's Baking Handbook}

filling:
2 to 3 cups berries, fresh or frozen (I used blueberries and strawberries to get that red & blue color)
juice of half a lemon
1/3 cup granulated sugar, or more or less to taste
1 Tbsp cornstarch

topping:
1 1/3 cup flour (all purpose, whole wheat or a combination of the two)
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
zest of half a lemon
6 Tbsp unsalted butter, chilled and cut into small pieces
1/2 cup plain yogurt
2 Tbsp cream, milk or milk substitute
sugar for sprinkling

1. Preheat oven to 350 degrees F. In a large bowl, gently combine berries, sugar, lemon juice and cornstarch. Allow to sit for a few minutes while you prepare topping.

2. In a medium bowl, stir together flour(s), sugar, baking powder & soda, and lemon zest. Scatter butter pieces on top of dry ingredients and blend with a pastry cutter until mixture resembles coarse crumbs. With a rubber spatula, gently stir in yogurt until ingredients come together to form a dough. When the dough forms a ball, knead gently once or twice with your hands, then turn out onto a lighty floured surface. Pat dough into a rough disc, about 1/2 inch thick, then cut into biscuits of desired shapes.

3. Pour filling into a pie pan placed on a baking sheet. Top with biscuits. Brush biscuits with milk or cream, then sprinkle with a bit of sugar. Bake for 40-50 minutes, until fruit bubbles and biscuits are light brown. Allow to sit for 20 minutes at least, so filling can thicken, then serve topped with vanilla ice cream.