Summer Berry Cobbler

By markemilw

Ingredients

• 2 cups blueberries
• 2 cups blackberries
• 2 cups raspberries
• 3/4 cup granulated sugar, plus 1 Tablespoon
• 2 tablespoons cornstarch
• 1 teaspoon coarse salt, plus a pinch
• Juice of 1 lemon
• 1 1/2 cups flour, plus more for shaping biscuits
• 2 teaspoons baking powder
• 6 tablespoons unsalted butter, cut into small pieces
• 3/4 cup half-and-half, plus 2 Teaspoons for brushing
• Fine sanding sugar, for sprinkling
• Vanilla ice cream, (optional)

Details

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

Preheat the oven to 400 degrees. In a large bowl, combine berries, 3/4 cup sugar, cornstarch lemon juice, and a pinch salt. Stir gently to combine. Pour into a 9-by-9-by-2-inch baking dish.

In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or your hands, cut in butter until the mixture has the consistency of sand. Add 3/4 cup half-and-half, and stir just until mixture comes together. With lightly floured hands, form into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with sanding sugar.

Bake until biscuits are golden brown and the berries are bubbling. Let cool on a wire rack for at least 1 hour. Serve with vanilla ice cream, if desired.