Sarvisberry Cobbler

Sarvis berries were likely the most important berry crop of Native Americans living in the Yampa Valley.  The berries were both easy to gather and versatile.  According to Edible & Medicinal Plant of the Southern Rockies by Mary O'Brien and Karen Vail, sarvis berries provided nutritional value all winter long, but also had medicinal uses.  The authors also describe the tart deliciousness of dehydrated serviceberries to make "servins" (service berry raisins).

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Sarvisberry Cobbler

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Whether you call them sarvis berries, serviceberries or saskatoon berries, they can be found throughout the Steamboat Springs area in late-summer and early fall. Local rancher and author Elaine Gay published this sarvis berry recipe in her 1990 cookbook, "Cowpokes, Cowpies & Otherwise: Recipes of the Old West."

Course: Dessert

Cuisine: American

Servings: 8

Calories: 300 kcal

Ingredients

Fruit Filling

• 5 cups sarvis berries, blueberries can be used as a substitute
• ½ cup sugar
• 1 tablespoon cornstarch
• Juice from 1 lemon
• 2 tablespoons butter
• ¼ cup water

Crust

• 1 ¼ cups flour
• ½ cup shortening
• ½ teaspoon salt
• water

Instructions

Fruit Filling

1. Wash berries. Place in a 9 x 13-inch pan. Mix sugar and cornstarch; sprinkle over berries. Squeeze lemon juice over top; toss and let stand for 15 minutes.

2. Dot fruit with butter; pour water in one corner of pan and tilt pan so water covers the bottom.

Crust

1. Mix dry crust ingredients and add small amounts of water until dough forms a ball in the bowl.
2. Roll out crust and fit to top of pan, over berries. Sprinkle with sugar; slit crust to let steam escape.
3. Bake at 375 degrees until crust browns (about 30 minutes). Take care not to let berries cook dry. Add water as needed.

Recipe Notes

This and many more of Elaine's recipes can be found in a local cookbook, Fair Family Favorites – Celebrating 100 Years of the Routt County Fair.