It’s August and we are in what Barbara Kingsolver writes as “the berry stained days of summer”. This past spring, when I first reviewed the book, I suggested that readers should experience this wonderful book season by season.

Since we are smack dab in the middle of summer, I want to share with you my family’s favorite berry cobbler recipe. Growing up in Oregon, I was counseled at an early age by my father that the best berry dessert is made from marionberries (blackberries are too seedy, boysenberries will do in a pinch). Enjoy!

Marionberry Cobbler

Preheat oven to 425 degrees.

Put 6 to 8 cups marionberries (boysenberries, blackberries) in a 9 x 13 inch baking dish. Sprinkle with 1/2 cup of sugar.

Topping:

Mix together – 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 cup sugar, 1/3 cup butter & 1 cup half & half.

Plop large spoonfuls of topping over berries not quite covering completely. Sprinkle with additional 2 T. of sugar. Bake for 30 minutes or until topping is golden brown. Serve warm or at room temperature with whipped cream or ice cream.