Wineberry Cobbler

This afternoon when Ed suggested we take a walk up the road, I grabbed a bowl for picking wineberries.  Ed had never picked them before and I was excited to have his help.  It’s still a little early, since we’ve been having so much rain and so little sun that most plants around here are a bit behind.  However, we did end up with about a quart and a half of wineberries.  Picking will probably be easier and go faster in a few days to a week.

Instead of making my great-grandmother’s wineberry pie, I was in the mood for a cobbler.  If you don’t have wineberries (which are an invasive, red-orange raspberry from Japan), you can use raspberries or any mix of berries.  If you’ve never foraged for berries before, you should have someone who knows the berries help you the first time.  Never eat any wild plant unless you are 100% sure you know what it is.

• 1 quart wineberries
• 1/2 cup sugar
• 2 cups flour
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp sugar
• 1/2 stick cold butter, diced
• 3/4 cup milk
• 1 egg

Spread the wineberries in a baking dish and stir in the sugar.  In a bowl, combine the flour, baking powder, baking soda, salt and sugar.  Blend in the butter using your fingers or a pastry blender.  Beat the egg and milk together, then pour into the flour mixture.  Stir or use your hands to form a soft dough, then knead a few times.  Form into small biscuits and arrange on top of the berries.  Bake at 350°F for 40-45 minutes, until the berries are bubbly and the biscuits are slightly browned.  Serve with vanilla ice cream or whipped cream.

You might also like:

• Wineberry Pie
• Bumbleberry Cobbler
• Johnnycake Peach Cobbler