Huckleberry Skillet Cobbler

1. Preheat oven to 400 degrees. In a 12 in. oven proof frying pan or a 9 by 13 baking dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon, and cardamom. Gently mix lemon juice and berries. Let stand, stirring occasionally, for tapioca to soften slightly, 15 minutes (50 minutes for frozen berries; they'll start to look wet). Spread berries level.
2. On a floured surface with a floured rolling pin, roll out pastry to a 14 in. round or 10 by 14 in. rectangle, lifting up pastry and re-flouring underneath if needed to prevent sticking. Trim uneven edges with a knife. Slide a rimless baking sheet under pastry and ease it over berries. Forked edges of pastry under so they're flush with pan or dish, pressing together any cracks. Flute pastry edges with a finger and thumb to seal.
3. Brush crust (but not fluted edges) with mil and sprinkle with remaining 2 tbsp. sugar. Cut about 6 vents in crust to release steam. Bake until crust is golden brown and filling is bubbling through vents 50 to 60 minutes; tent with foil if pastry starts to get too brown, and put a rimmed baking sheet underneath if the cobbler starts to bubble over.
4. Supporting cobbler underneath, carefully transfer to a rack and let cool as least 45 minutes. Serve warm or cool, with creme fraiche to spoon to top

PER SERVING 499 calories

BUTTERY PASTRY

Makes 1 cobbler cust6; 8 to 10 servings TIME 5 minutes

2 cups flour

3/4 cup cold butter, cut into 1 in. pieces

1 tsp. each sugar and fresh lemon juice

1/2 tsp. salt

1/4 cup plus tbsp. heavy whipping creme

Put all ingredients in a food processor and whirl just until dough comes together and is evenly moistened. Gather into a ball then shape into a flat disk

.PER SERVING 240 calories.