Berry Cobbler

There is a collection of pretty, yet worn, recipe cards in my mother’s handwriting. Some are splattered with years of cooking with love. Somewhere on the card it will say “A Pat Ford Original.” This is one of the very best!

Pastry

2 cups master mix (page 8) or Bisquick

1 stick butter

¼ cup water

Filling

4 cups berries (blackberries, huckleberries, dewberries, blueberries, or any fresh berry)

1½ cups sugar

1 cup water

¼ cup sugar for sprinkling

4 tablespoons butter for dotting

To make the pastry, blend the master mix and butter with a pastry cutter until the mixture is the consistency of cornmeal. Set aside 1/3 cup of this mixture. Add the water to the remaining mixture and blend. roll out on a floured surface to ½ inch and cut in 1-inch-wide strips.

To make the filling, heat the berries, sugar, and water in a saucepan over medium heat just until the sugar dissolves. Preheat the oven to 350 degrees. Pour the berries into a 13 x 9-inch baking dish. Sprinkle the reserved 1/3 cup pastry mixture over the filling and stir in. Lattice the top with the pastry strips. Sprinkle with the sugar and dot with the butter. bake for 35 to 45 minutes, or until the crust is golden brown. Allow to cool for at least 10 minutes before serving. Serve with vanilla ice cream or with chilled evaporated milk drizzled on top.

Makes 10 to 12 servings