Tri-Berry Cobbler

Deep purple juices flowing through pastry make for a seductively delicious and healthful dessert. Purchase your berries based on local availability. Choose from blackberries, mulberries, blueberries, boysenberries, or a combination, for an incredibly rich tasting and vibrant-colored dessert. The addition of raspberries adds lovely contrast and flavor. Forego the precious strawberry for this particular recipe. Use fresh or frozen berries, depending on availability.

Ingredients

Filling
2½ pt dark blue/purple berries (see above)
½ pt raspberries
½ pt Sucanat sugar
1 T spelt flour
Topping
1½ C spelt flour
½ tsp sea salt
1½ T Sucanat sugar
2¼ tsp baking powder
6 T unsalted butter, preferably raw
¾ C heavy cream, preferably raw; extra to pour on top when served*
Measure 4½ C of mixed berries into medium sized bowl; toss with Sucanat and spelt flour. Use up to 1 more T of flour if the berries are especially juicy. Set aside.
In a separate bowl, mix the topping ingredients, spelt flour, sugar, baking powder and salt. Forego the salt if using salted butter. Cut the butter into the dry mixture, mixing with clean fingers until the mixture resembles coarse cornmeal. Alternatively, pulse butter into dry mixture using food processor, until you have similar results.
Add the cream and mix lightly, until the dry ingredients are just moistened. Scoop out spoonfuls of dough, roll into small patties, and press into ¼-inch dough medallions.
Put the berry mixture into a 1½ qt. baking dish. Cover the entire top of the berry mixture with dough medallions.
Bake in a preheated 375°F oven for 35 to 40 minutes, or until the topping is light brown and the berry juices bubble thickly around the crusty topping.
*Delicious served warm, topped with a bit of fresh cream, plain or vanilla yogurt, or homemade vanilla ice cream.