Whispering Canyon Berry Cobbler

Yield: 1 6 oz skillet

Biscuit for cobbler

1 1/2 cup Shortening - all purpose

1 Tbs salt

2 1/2 tbs sugar

5 tbs baking powder

7 1/2 cups flour - all purpose

2 1/2 cups buttermilk

Method:

1)add shortening, salt, sugar, baking powder, and flour.

2)mix until crumbly, small pea size pieces.

3)add buttermilk and mix very little, only to bring together into a dough.

4)roll out on flour dusted table 1/2" thick, place on greased backing sheet.

5)Bake at 400* until light brown on top approximately 18 minutes.

6)when cool, crumple up 2 oz of baked biscuit and place in 6" skillet.

Cobbler Berry filling:

1 1/2 cup water, cold

3/4 cup sugar

2 1/4 tbs cornstarch

4oz apples, sliced fresh or frozen

4oz red raspberries, frozen

4oz blueberries, frozen

2oz cranberries, frozen

Method:

1)put all fruit except blueberries in pot.

2)place on stove on high heat.

3)dissolve starch in water and add to fruit and stir.

4)when mixture starts to thicken, add blueberries, stir.

5)cook until thick and clear, stirring often.

6)when cool scoop 8oz of filling over crumpled biscuit in skillet.

Streusel topping:

3/4 cup butter

1/4 cup sugar, granulated

1/4 cup sugar, brown

3 1/4 cup flour - all purpose

1 tsp vanilla extract

1/2 tsp cinnamon

method:

1)put all into mixing bowl, use dough hook or paddle and mix until crumbs.

2)do not over mix, or it will turn into dough.

Cobbler construction:

1)sprinkle 1/2oz streusel over biscuit crumbs in 6" skillet.

2)place berry filling over biscuit with streusel and sprinkle 2 1/2oz of streusel topping over fruit.

3)bake cobbler in 400* oven for 15 - 20 minutes. or until streusel topping is light brown.

4) serve with Loganberry ice-cream.