Mixed Berry Cobbler
A mix of fresh blueberries, blackberries, raspberries and strawberries, baked together and topped with a delicious cream biscuit crust.
For the filling
- 6 cups mixed berries (raspberries, blueberries, blackberries, strawberries)
- 1/2 cup granulated sugar
- 1/2 tsp fresh lemon zest
- 1 tbsp lemon juice
- 2 tbsp cornstarch
For the topping
- 1 1/2 cups all purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups heavy cream (plus 1 tbsp extra for brushing)
- 1 tsp demerara sugar (for sprinkling on top)
Pre-heat your oven to 375°F.
Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.
Prepare the filling
Prepare your fruit by washing all the berries. Remove the strawberry stems and cut the strawberries into halves of quarters.
In a large bowl, add the berries, sugar, lemon zest, lemon juice and cornstarch. Gently toss the berries until they're evenly coated.
Transfer the berry mixture to your prepared pie plate.
Prepare the topping
In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly.
Serve warm with a big scoop of ice cream.
Cobbler topping recipe, and filling inspiration, from The Kitchn.