Gooseberry Cobbler
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Although not well known, gooseberries are abundant in the United States. My grandmother made many a gooseberry pie when I was young.
INGREDIENTS
2 cups flour
1/2 cup cornmeal plus 2 tablespoons
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup butter
3/4 cup boiling water
2 (15-ounce each) cans sweetened whole gooseberries
1 teaspoon honey
Juice of 1/2 lemonPreheat oven to 425 degrees.
Sift the flour with 1/2 cup cornmeal, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter. Quickly add the boiling water, mixing it well.
Divide the dough in half, and pat half of it into a buttered 8 x 8 x 2-inch baking pan. Sprinkle with 1 tablespoon cornmeal.
Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining tablespoon of cornmeal.
Bake in a very hot oven, 425 degrees, for about 30 minutes, or until the top is lightly browned. Cut into squares and serve.
Makes 6 servings
See Gooseberries