book discussion
The Round House focuses on traditional Native American foods such as bannock (fry bread), Res steak sandwiches (bologna sandwich on commodity bread with commodity cheese), and wild meats. I did create an upscale Res steak sandwich with pancetta, French cheese, rye bread, and pesto which helped round out the meal.
This berry cobbler can be made in one large 9 x 13” pan or in individual ramekin dishes. The individual dishes allow for easier distribution in a book club meeting.
Triple Berry Cobbler
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)*
- 1/4 cup (half stick) butter, at room temperature
- 1/2 cup sugar
- 1-1/4 cups flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup warm water
- 1/4 cup sugar
*You can also used canned berries. It takes approximately two full cans.
Directions
Preheat oven to 350 degrees.
Spray 13 x 9 pan or individual ramekins with non-stick spray.
Evenly spread mixed berries into the baking dishes. Place dish on a foil-covered baking sheet.
In a bowl, mix butter, sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon, until thoroughly mixed. Spoon batter over fruit and spread evenly.
Mix remaining 1/4 cup sugar and 1/2 cup warm water. Pour evenly over dish(es). This sweetens the berries as well as browns the crust.
Bake for 50-55 minutes, until topping is golden brown and fruit is bubbling.
Serve warm as is, or with vanilla ice cream.
Berry cobbler is a sweet but (almost) healthy option for book club. Louise Erdrich’s book, The Round House, requires a saccharine dessert to offset its deep, weighty discussion.