Recipe adapted from The New Basics Cookbook by Julee Russo and Sheila Lukins
A delicious cobbler made even more delicious by serving it warm with cream or half and half to pour over it or topping it with vanilla ice cream. If there are leftovers, they make a great breakfast the next day!
Filling
1 pint blueberries
1 pint blackberries
1 pint raspberries
⅓ cup granulated sugar
Zest of half a lemon
1 tablespoon lemon juice
Cobbler Topping
2 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
Pinch of salt
½ cup unsalted butter, cut into small cubes and chilled
⅓ cup milk
1 egg
Plus 2 tablespoons granulated sugar for sprinkling on the cobbler topping before it goes in the oven
Preheat the oven to 400 F.
Rinse the berries. Place them bowl and mix with the ⅓ cup granulated sugar, lemon zest and lemon juice.
In a medium mixing bowl gently whisk together the flour, sugar, baking powder and salt. Add the butter and using a pastry blender, 2 forks or your hands and gently work the butter and flour mixture together until it resembles very coarse cornmeal.
Lightly whisk the egg into the milk and add to the flour-butter mixture. Using a fork, stir until the ingredients begin to come together. Then gently knead the mixture about 10-15 times to bring it all together.
*Place the berries into an 11 inch oval baking dish or about a 6 inch x 10 inch baking dish. Pull off small pieces of dough and place them on top of the berries. The pieces of dough will be touching each other and you won’t really be able to see the berries if you’re using the smaller size baking dish. Sprinkle with about 2 tablespoons of sugar.
Place the baking dish on a sheet pan and place in the oven. Bake for 30 minutes or until the the berry mixture is bubbling around the edges and the cobbler topping has begun to turn golden brown. Remove from the oven and let cool for about 10 minutes before serving.
Top with vanilla ice cream or some heavy cream.
*A standard 9 inch x 13 inch baking dish will also work if you’d like the cobbler topping ratio to be less cobbler to berries. I’d also use an additional pint of berries in the filling. You’ll leave spaces between the pieces of cobbler you put on top of the berries.
Serve with heavy cream or half and half to pour over or top each serving with vanilla ice cream.