Huckleberry Peach Cobbler

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 5 mins If using frozen fruit, thaw and drain well. In an ungreased 2-quart casserole dish, combine the huckleberries and peaches. (5 minutes)

Recipe View 5 mins In a small bowl, whisk together the cornstarch and 2/3 cup sugar. Sprinkle over the fruit and gently toss to coat. Dot the fruit with 2 tablespoons of butter. (5 minutes)

Recipe View 5 mins In a separate bowl, sift together the flour, baking powder, 1/4 cup sugar, and salt. Stir in the rolled oats, lemon zest, and cinnamon. (5 minutes)

Recipe View 5 mins Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 2 mins Stir in the milk until just combined, forming a slightly stiff batter. (2 minutes)

Recipe View 5 mins Drop spoonfuls of the batter over the fruit mixture in the casserole dish, leaving some of the fruit exposed. (5 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until the fruit is bubbling and the topping is golden brown. (35 minutes)

Recipe View 15 mins Let cool for at least 15 minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. (15 minutes)