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!
1 pint blueberries
1 pint blackberries
1 pint raspberries
⅓ cup granulated sugar
Zest of half a lemon
1 tablespoon lemon juice
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
Plus 2 tablespoons granulated sugar for sprinkling on the cobbler topping before it goes in the oven
*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.
Keywords: Mixed berry cobbler