MIXED BERRY COBBLER

Ingredients

• Cobbler Topping
• 1 ½ cups all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold, diced butter 1 stick
• ½ cup light buttermilk hot
• 1 egg
• 1 tablespoon cold water
• 2 tablespoons turbinado sugar
• Mixed Berries
• 8 cups mixed berries
• ⅔ cup granulated sugar
• 1 teaspoon lemon juice
• 2-3 tablespoons cornstarch see notes

instructions

Preheat oven to 375 degrees.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, fold the butter into the flour mixture until the mixture is crumbly. Add buttermilk until a dough ball forms. Set the dough mixture aside.In a large bowl, gently stir together the berries, sugar, lemon juice and cornstarch. Pour the mixture into a 9 x 13 inch baking dish. Spoon the batter onto the berry mixture.
Whisk together egg and water. Using a pastry brush, lightly brush the dough with the beaten egg.Sprinkle the dough with turbinado sugar and bake in the preheated oven for 45-50 minutes or until the cobbler dough is golden brown and the fruit is bubbly.

Notes

Use a mix of fresh berries such as blackberries, blueberries, raspberries or strawberries. You can even use blackberries or blackberries. Remember that raspberries and strawberries are very juicy and require about 3 tablespoons of cornstarch.
You can use frozen berries, but do not thaw them and use them instead of 3 tablespoons of cornstarch.Make your own buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar. Let it rest for 5 minutes and then add it to the flour and butter mixture to make a dough.
It is not necessary to brush the beaten egg, but I highly recommend it as it helps to brown the dough well. Appearance is important.
Let the cobbler rest for a while before serving.It stays warm for quite a long time. It thickens as it cools, and if you serve it too hot, the scoop of ice cream or whipped cream won’t last long enough to combine with the dessert.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked berry cake for up to 1 month. Allow to cool completely before covering with two layers of plastic wrap.Place it on a flat shelf in the freezer. Thaw in the refrigerator overnight.

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