Forage Saskatoon Berry Cobbler (and a Puddle Cookie P.S.)

Saskatoon+crumble Forage Saskatoon Berry Cobbler (and a Puddle Cookie P.S.)

Remember that cobbler we had for dessert last week at Forage? And how one of you requested the recipe? Well Wade came through for us, and I found this in my inbox:

Forage Saskatoon Berry Cobbler

Filling:
6 cups Saskatoon berries (Pearson’s at the Calgary Farmers Market has frozen berries)
1/2 cup water
1 cup sugar
1 tsp. cinnamon (we used Silk Road Vietnamese)
2 Tbsp. cornstarch

Place all in a saucepan on low heat and stir occasionally. Once the sugar has dissolved turn the heat up to medium and bring to a boil until the filling thickens. Remove from heat and pour into a casserole dish.

Topping:
1/4 cup butter (1/4 inch dice)
1 cup flour
2 cups sugar
1 1/2 tsp. baking powder
1 egg
1/4 cup half and half cream

Preheat the oven to 400F.

Put the butter in a food processor. Add the flour, sugar, and baking powder. Process to a fine crumb. Place in a bowl.

Whisk the egg and cream together. Pour into the flour and stir until just combined. Spoon onto the berry filling. Bake for 20-30 minutes until golden brown. Serve with ice cream.

Thanks Wade.

Puddle+cookie+4 Forage Saskatoon Berry Cobbler (and a Puddle Cookie P.S.)

P.S. About those puddle cookies. I should have touched on the subject of sugar yesterday – specifically those 4 scary cups of it. I know, the sheer quantity made me think twice about making them too. However – I knew that powdered/icing/confectioners’ sugar (all the same thing) had less, well, sugar per cup than table sugar, on account of all that air. (Same principle as whipped butter having less butter per cup than the solid stuff.) But what I learned upon checking numbers is that cup for cup, powdered sugar -when aerated a bit -stirred or sifted and not terribly packed down- has pretty much half the calories and carbohydrates as regular granulated sugar.

1 cup granulated (plain old white) sugar: 774 calories / 200 g carbohydrates (200 g total sugars)
1 cup icing sugar: 389 calories / 99.8 g carbohydrates (97.8 g total sugars)

(source: USDA Nutrient Database)

Interesting, no?

So really, using 4 cups of icing sugar is actually equal to using 2 cups of white sugar. Which is still a lot, but not quite so shockingly high, and it is after all a cookie. A delicious, delicious cookie.

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March 01 2010 09:42 pm | dessert

17 Responses to “Forage Saskatoon Berry Cobbler (and a Puddle Cookie P.S.)”

  1. Jan (Family Bites) on 02 Mar 2010 at 6:52 am #

    Thank you, Julie, for doing the research. I was a little shocked by the amount of sugar as well, but can with live with two cups for an awesome recipe!

  2. Betty C on 02 Mar 2010 at 7:51 am #

    Saskatoon Cobbler – mmmm yummy….thanks to Wade!

  3. bellini valli on 02 Mar 2010 at 7:57 am #

    Thanks for both Julie:D

  4. Erica B. on 02 Mar 2010 at 9:33 am #

    Yum! Thanks to both you and Wade for sharing :)

  5. Sue (London, ON) on 02 Mar 2010 at 10:11 am #

    Huh… who knew!! Thats very interesting about the sugar, and surprising. Thanks Julie!

  6. Shari on 02 Mar 2010 at 10:26 am #

    Thanks for the recipe! Now I need to take another trip to Saskatchewan for saskatoons!

  7. Donna on 02 Mar 2010 at 11:20 am #

    Thanks Julie.
    Although the cookies are tempting, I think I would rather indulge in that fantastic cobbler. (It was yummy last Wed.) Besides, saskatoons are high in fiber, lower in the in the G.I. index…. But wait a min. – those walnuts are healthy too. Eating used to be simpler.

  8. Theresa on 02 Mar 2010 at 1:23 pm #

    THANK YOU WADE!!! <3 THANK YOU JULIE <3
    I have saskatoon bushes behind my trailer. Now my girls will brave the spiders and pick berries with me after a taste of this delight. Last year camping was a complete gong show with them screaming out of the bushes at the first sight of a spider….. this is awesome!

  9. Theresa on 02 Mar 2010 at 1:23 pm #

    PS does anyone have nutritional information for Saskatoons? Just curious…..

  10. jake on 02 Mar 2010 at 3:21 pm #

    cool,

    A coincidence – I made Saskatoon Berry cobbler (with buttermilk biscuit topping) for lunch on sunday. There is a ‘secret’ patch of wild ones that i’ve been picking for about thirty years (since I was a kid). I always stash some in the freezer for winter treats, and make a batch of jam if the season is good. Lots of iron, calcium and antioxidants in Saskatoon berries.

    http://www.canadasfood.com/history_products/saskatoon_berries.php

    cheers,
    Jake

    P.S. I got my blogaid recipes for haiti in the mail last week!

  11. angiebean on 02 Mar 2010 at 7:19 pm #

    That cobbler looks so good. I can’t wait to try it, perhaps with blueberries in my freezer.

  12. thepinkpeppercorn on 02 Mar 2010 at 8:21 pm #

    So funny, because I WAS mesmerized when I saw that post. Now I’ll have a satisfied tummy too!

  13. Natalie on 03 Mar 2010 at 8:47 am #

    Anyone … since we are on the topic of sugar… do you have the break down for cane sugar, brown sugar, raw honey? I always wondered if there really was a big difference?????

  14. Colleen on 04 Mar 2010 at 8:05 pm #

    Hey Julie, I’m confused. A friend at work didn’t believe me when I gave your icing sugar vs. table sugar. I checked my bag of icing sugar and it gives 100 calories for 2 tbsp. Regular sugar is 16 cal/tsp which means 96 calories for 2 tbsp. How then could there be such a difference per cup?

  15. Janice on 04 Mar 2010 at 9:24 pm #

    Hi Julie: I just made the saskatoon berry cobbler. As I don’t live in Calgary I haven’t had the original but I’m not sure the proportions on the topping are correct. I ended up with a crunchy sugar layer which didn’t look like the pictures at all. Perhaps the flour and sugar amounts were switched? The berries are lovely so it is still a treat but the topping didn’t seem like a cobbler.

    I really enjoy your site and many of your recipes are my favourites.
    Thanks

  16. JulieVR on 04 Mar 2010 at 9:43 pm #

    Natalie – more on sugars soon! There isn’t an enormous difference – honey is sweeter than sugar, though. You don’t need as much.

    Colleen – the USDA nutrient database is considered the best source for nutrient info – it’s what most nutritional analysis programs are based on – but running across these discrepancies are frustrating. I’ll delve deeper into it!

    Janice – you’re right, it does look off – I had just posted it as sent – but I would wager it is 2 cups flour and 1 cup sugar, not the other way around! Sorry about that. I’ll double check with Wade. Everyone else wanting to make Saskatoon cobbler: stand down until I confirm proportions!

  17. My First Saskatoon Cobbler « For the Love of Flavour on 27 Aug 2010 at 8:07 am #

    [...] The link to this recipe is as follows: http://dinnerwithjulie.com/2010/03/01/forage-saskatoon-berry-cobbler/ [...]

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