Petty Larceny Cobbler

I’m a thief.  There is a mulberry tree in a yard at the end of our block, and for the second time this week, I have helped myself to a good-sized basket full of the sweet purple berries.  The house is rented to college students who I haven’t been able to catch at home, and I only pick berries from the branches that hang over the sidewalk and street… so it’s a very petty larceny, but stealing is stealing.

If they come after me, I’m done for.  The purple has refused to completely come out from under my fingernails for four days, and three of my rice sack dishtowels bear permanent witness.  Over the weekend, there were muffins.  Tonight it is a cobbler for Scotti to take to his “Dinner and Skinner” psychology reading group.

This recipe works well with other berries, even ones that have been legally obtained.

Berry Cobbler

Berries:

1. 3 cups of mulberries
2. 1 tbsp ww pastry flour
3. 1 tbsp sugar

Cobbler Topping

1. 1 cup ww pastry flour
2. 1 cup sugar
3. 1/3 cup butter or shortening
4. 1 tsp baking powder
5. 1 egg, lightly beaten

For the Filling: Gently rinse mullberries in cold water. Combine ww pastry flour and sugar in medium bowl.  Toss.

For Topping: Combine flour, sugar and baking powder in bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten.

Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until just golden brown, 30 to 35 minutes.