Mixed Berry Cobbler

Ingredients

• 2 & 1/2 cups blueberries
• 2 & 1/2 cups raspberries
• 1 & 1/2 cups blackberries
• 1 & 1/2 cups sliced strawberries
• 1/2 cup granulated sugar
• 2 & 1/2 tablespoons cornstarch
• zest of half a lemon
• 1 teaspoon lemon juice fresh squeezed
• 1 teaspoon vanilla extract

For the topping:

• 1 & 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons light brown sugar packed
• zest of half a lemon
• 1 & 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter cold
• 1/3 cup + 1 tablespoon cold buttermilk divided
• 1 tablespoon decorators sugar optional

Instructions

1. Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
2. In a large bowl add the blueberries, raspberries, blackberries, sliced strawberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Gently stir to combine so all the berries are coated in the mixture. Try not to damage the berries too much.
3. Spread the berry mixture into the prepared baking dish.
4. In a large bowl stir together the flour, sugar, brown sugar, lemon zest, baking powder, baking soda, and salt. Make sure to break up any clumps from the brown sugar if there are any, I like to use a fork to smash them.
5. Add the cold butter, you can either dice this into small pieces, or I like to grate it which I think is easier. Toss the butter with the flour mixture.
6. Using a pastry cutter or you can also use a fork, cut the butter into the mixture until the butter is cut into small pieces no bigger than a pea.
7. Add ⅓ cup of the buttermilk and stir it together until combined, this will be a slightly sticky wet dough.
8. Take a few tablespoons of the dough and flatten it out to about 1/4th inch thick. Lay the pieces of dough on top of the berries. I like to leave some of the berries exposed for a pretty presentation.
9. Brush the dough topping with the remaining buttermilk using a pastry brush. Sprinkle the decorators sugar on top of the dough, if some gets on top of the berries that’s okay.
10. Bake for 45-50 minutes until the topping is golden brown and it’s bubbly along the edges.
11. If you are not sure if it is done, you can poke the topping with a toothpick, if it comes out clean it’s ready.
12. Let cool for at least 10 minutes before serving.