Recipe adapted from The New Basics Cookbook by Julee Russo and Sheila LukinsA delicious triple 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!
Cut the unsalted butter into ½ inch pieces and set aside.
Rinse the berries. Place them in an 11-inch oval baking dish 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. The mixture doesn't need to completely come together because you knead it in the next step.
Turn the topping mixture onto a clean, lightly floured surface and knead about 10 times until it's all come togehter and feels smooth.
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.
Sprinkle the cobbler topping with 2 tablespoons of sugar.
Place the baking dish on a sheet pan and place in the oven. Bake for 30 minutes or until 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 and enjoy.
Notes
No need to rinse the berries if using frozen; instead thaw the berries and discard some of the liquid before proceeding with the recipe steps.Place a rimmed baking sheet under the baking dish to catch any berry juice that spills over the side. Add a bit more sugar to the berries if you prefer a sweeter cobbler. Serve the cobbler warm with a hearty scoop of vanilla ice cream (or whatever flavor you think will go well with the cobbler). If you’re not in the mood for ice cream, this mixed berry cobbler is also delicious with heavy cream poured over it. Store the cooled berry cobbler covered with plastic wrap in the refrigerator. If you don’t have an 11-inch oval baking dish, a standard 9-inch x 13-inch baking dish will also work. Add an extra pint of berries to the filling before baking. When you add the topping, there’ll be spaces between the pieces of cobbler you put on top of the berries with the larger baking dish, but that’s no problem if you like less cobbler topping and more berries.You can also make the cobbler in individual 8 oz ramekins. Place the ramekins on a rimmed baking sheet to catch any berry juice that bubbles over.