This is a delightful way to use up berries from your garden. I strongly recommend using fresh berries as frozen berries will alter the cooking time for the biscuit topping and may end up crispy on top and undercooked on the bottom.

Ingredients

• 4 cups fresh berries
• 2 eggs well beaten
• 2/3 cup granulated sugar
• 2/3 cup Earth balance, melted

Tea biscuit mixture for the top

• 3 cups flour
• 1/2 cup Earth balance
• 6 tsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 cup soy milk

Lemon Sauce (optional)

• 1/2 cup granulated sugar
• 2 tbsp corn starch
• 2 cups boiling water
• 3 tbsp Earth balance
• 2 tbsp lemon juice
• Grated rind of 1 lemon
• 1/2 tsp salt
• 1/2 tsp nutmeg

Yield: 6-8 servings

Preheat oven to 425^o.

Mix egg, sugar and berries and melted Earth balance then spread in a baking dish.

Cut the 1/2 cup of Earth balance into the flour until it resembles crumbs. Mix in the baking powder, sugar and salt. Using your hands, incorporate the soy milk into the dry ingredients until it just comes together to form a dough. Do not overmix.

Flatten balls of dough in the palm of your hand, approx. 1/2 inch thick and arrange on top of the berries until they are mostly covered. I like leaving gaps for the berry juice to bubble up through.

If not using the lemon sauce, brush soy milk over the top of the biscuit dough and sprinkle with coarse sugar. If using the lemon sauce, omit this step.

Bake for 20-30 minutes or until the berries are bubbling and the top of the cobbler is golden and crisped. Let stand 10 minutes before serving. Best served with a scoop of vanilla ice cream!

To prepare the lemon sauce:

Mix the sugar and corn starch first. Add water and cook over medium low for 5 minutes. Add butter and remaining ingredients and remove from heat. Pour over the cobbler as it is served.