Serves 10-12
Gil
Ingredients
Filling Ingredients
8 cups mixed berries, blueberries, raspberries, strawberries
1/2 cup sugar
2 tablespoons cornstarch
1 tsp lemon juice
1/2 tsp vanilla
Topping Ingredients
1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tablespoons butter, cold and cubed
1/2 cup buttermilk, cold
Optional topping before baking: 1 tablespoon buttermilk and coarse sugar
Instructions
Preheat the oven to 350°F. Grease a 9 × 13 inch baking pan.
Filling Instructions
In a large bowl add berries, sugar, cornstarch, lemon juice, and vanilla extract. Gently stir until combined. Spread filling evenly into greased pan.
Topping Instructions
In clean large bowl add flour, sugar, baking powder and salt. Stir to mix ingredients. Add cubed butter and use a pastry cutter or two knifes to cut the butter into the mixture. Use pastry cutter until mixture is pea sized crumbs. Slowly add half a cup of buttermilk while stirring. Mix until combined, do not overmix. Take 1/2 cup size portions of dough and flatten the dough. Add on top of berries. Cover most of the berries.
Before baking: Using a pastry brush, brush the top of the cobbler with 1 tablespoon of buttermilk. Sprinkle with coarse sugar. This step is optional.
Bake at 350ºF for 45 to 55 minutes, or until golden brown and topping is cooked through. Stick a toothpick into center of the cobbler topping, if it comes out clean, it is cooked. Set baking pan on a wire rack and cool for 5 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Store leftovers covered in the refrigerator for up to 5 days.
Tip: Use food processor to mix topping.
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