Mixed Berry Cobbler
- 3 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ tablespoons baking powder
- ¼ cup granulated sugar, plus more for sprinkling
- 6 tablespoons unsalted cold butter, cut into small cubes
- 1 cup plus 2 tablespoons whole milk, plus approximately 1 tablespoon more if dough is too dry
- 3 cups mixed berries, washed, hulled, and dried (large berries quartered)
- 1 tablespoon light brown sugar
- 1 tablespoon corn starch
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Vanilla ice cream or whipped cream for serving
- Preheat oven to 450 degrees Fahrenheit.
- Spray a 9-by-9 inch square pan with non-stick cooking spray.
- In a large bowl, combine flour, salt, baking powder, and sugar until well blended.
- Using a pastry blender, cut butter into dry ingredients until butter forms pea-sized pieces.
- Add milk, and using a large spoon, blend until a rough dough forms. If dough is too dry, add up to 1 tablespoon more milk. Set aside.
- In a medium bowl, combine berries, brown sugar, corn starch, ginger, and cinnamon, until well blended. Pour fruit mixture into prepared pan and spread evenly.
- Using an ice cream scooper, drop mounds of dough onto the fruit filling, covering the fruit completely.
- Sprinkle each mound with some granulated sugar.
- Bake for 15-17 minutes, or until topping is nice and brown and fruit is bubbling around it. Baking time may increase depending upon how thick you make your dough mounds.
- Note: If your dough mounds are thicker than 1/2 inch, after 17 minutes of baking, lower temperature to 375 degrees F, and continue baking for up to 30 minutes or until biscuit mounds are no longer doughy. If the cobbler gets too dark, cover lightly with aluminum foil.
- Serve warm with ice cream or whipped cream.
Makes 1 9 inch square pan