4 cups fresh blackberries
2 cups fresh raspberries
½ cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups all-purpose sorghum flour
1 tablespoon brown sugar
½ teaspoon kosher salt
1 tablespoon baking powder
¼ cup shortening
¼ cup butter
½ cup cream
1 egg, room temperature
Coarse or turbinado sugar
Vanilla ice cream

1. Preheat oven to 425F.

2. Coat a 3-quart baking dish with nonstick cooking spray. In a large bowl, combine both berries, sugar, lemon zest and lemon juice. Transfer to prepared baking dish.

3. In another large bowl, combine sorghum flour, brown sugar, salt and baking powder. Cut in shortening and butter with a pastry blender or fork until the mixture resembles coarse crumbs.

4. In a small bowl combine the milk and egg. Add milk mixture to the flour mixture and stir until smooth and dry.

5. Coarsely crumble the flour mixture on top of the berry mixture. Sprinkle with coarse sugar. Bake about 30 minutes or until golden. Serve with vanilla ice cream.

6. TIP: INDIVIDUAL DOUBLE BERRY COBBLERS *Follow the recipe as written except divide the berry mixture between eight – 10 ounces ramekins. Bake about 20 minutes or until golden.