Gooseberry cobbler

Published on April 3, 2014 by Carol

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Gooseberry cobbler

Tribal Affiliation: abenaki

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Orgin of Recipe: abenaki

Type of Dish: All Indigenous Ingredients


  • 2 cups flour
  • juice of 1/2 lemon
  • 1/2 cups cornmeal plus 2 tb
  • 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cups butter or margarine
  • 3/4 cups boling water
  • 2 cans ea (15 oz) sweetened whole gooseberries
  • 1 teaspoon honey
  • Directions:
    sift the flour with 1/2 cups cornmeal, baking powder
    and salt. using pastry blender or two knives, cut in
    butter or margarine. quickly add the boling water, mixing in well. divide half the dough, and pat half
    of it in a buttered 8”x8”x2”baking pan. sprinkle
    with 1 tb of 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 tb cornmeal. bake in very hot oven (425 f) oven for 30 minutes, or until top is lightly browned. cut into squares and serve.

    Source: Nativetech Unabridged
    Based on the collective work of, © 2015 Native American Encyclopedia.
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