1 1/2cupsheavy cream(plus 1 tbsp extra for brushing)
1tspdemerara sugar(for sprinkling on top)
Instructions
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.
Notes
Cobbler topping recipe, and filling inspiration, from The Kitchn.