Jumbleberry Fruit Cobbler

Preheat oven to 375ºF.

Add fruit to the bottom of a 9 x 9 inch baking dish. Stir in sugar, corn starch, and vanilla. Dot the top of the fruit with the butter.

Place dish in the oven for 20–30 minutes, or until fruit is bubbling, stirring once or twice. Frozen fruit will take a little bit longer to cook than fresh fruit. Remove from the oven.

In a bowl, whisk together flour, baking powder, salt, and cinnamon. Use a cheese grater to grate the cold butter into the flour mixture. Gently toss the butter in the flour so that the pieces of butter are separated and incorporated throughout the flour.

In a separate bowl, whisk together milk, egg, and sugar. Pour wet ingredients over the dry ingredients and gently stir to combine. Do not over-mix.

Use a spoon to drop dollops of the batter over the hot fruit, covering as evenly as you can. You don’t need to worry about filling in the holes because the batter will spread out slightly as it cooks. Bake for 15–20 minutes. Remove from the oven and cool slightly before serving.

Serve warm with vanilla ice cream.

Recipe adapted from Baking With Whole Grains Cookbook by Valerie Baer.