Dessert: United States – Rocky Mountain United States (Montana) – Montana Saskatoon Berry Cobbler

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 5 cups (about 700 g) fresh Saskatoon berries
- 3/4 cup (150 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 tsp (1.5 g) salt
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (topping)
- 2 tsp (8 g) baking powder
- 1/4 tsp (1.5 g) salt (topping)
- 1/2 cup (113 g) unsalted butter, cold, cut into small cubes
- 3/4 cup (180 ml) milk
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (25 g) turbinado or coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream for serving (optional)

Instructions

Short Description:
A rustic cobbler showcasing fresh Montana Saskatoon berries with their sweet, nutty flavor beneath a tender, biscuit-like topping that bakes golden and bubbly.

Regional Notes:
This Montana version features fresh Saskatoon berries (also called serviceberries) rather than more common blueberries or blackberries, giving the filling a distinct sweet-nutty taste. The recipe is a straightforward home-style cobbler common in Rocky Mountain cooking, highlighting local berry harvests.

1. Preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) square or similar-sized baking dish.
2. In a large bowl, gently toss the Saskatoon berries with 3/4 cup (150 g) granulated sugar, 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest, and 1/4 tsp (1.5 g) salt until evenly coated. Let sit 5 minutes to macerate.
3. Spread the berry mixture evenly into the prepared baking dish.
4. In a separate bowl, whisk together 2 cups (240 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 tsp (8 g) baking powder, and 1/4 tsp (1.5 g) salt.
5. Cut the 1/2 cup (113 g) cold butter into the dry ingredients with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. In a small bowl or measuring cup, whisk 3/4 cup (180 ml) milk, 1 large egg, and 1 tsp (5 ml) vanilla extract. Pour the wet ingredients into the flour-butter mixture and stir just until a sticky dough forms.
7. Drop spoonfuls of the dough evenly over the berries (it’s fine if some berries remain exposed; the dough will spread while baking). Sprinkle 2 tbsp (25 g) turbinado or coarse sugar evenly over the topping.
8. Bake in the preheated oven for 35–45 minutes, until the topping is golden brown and the berry filling is bubbling around the edges.
9. Remove from the oven and let the cobbler cool at least 15 minutes to set the filling. Serve warm, topped with vanilla ice cream or whipped cream if desired.
10. If using frozen Saskatoon berries, do not thaw fully—toss frozen berries with sugar and cornstarch and increase baking time by 5–10 minutes, watching for bubbling and a golden top.