Summer Berry Cobbler

By á-170456

Ingredients

• 1 pint blueberries
• 1 pint raspberries
• 1 pint blackberries
• 1 pint strawberries hulled, and sliced in half
• 1/2 cup granulated sugar plus
• more for dusting
• 1 pinch cinnamon
• 2 tablespoons cornstarch
• 1/2 lemon juiced
• 1 recipe Blueberry Scone Dough (see recipe)
• Melted butter

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees.

In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish.

Dollop spoonfuls of Blueberry Scone Dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.

Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.

This recipe yields 6 to 8 servings.