Summer Berry Cobbler Recipe

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This cobbler celebrates summer, but you can adjust the recipe throughout the year to feature favorite seasonal fruits. Here, mixed berries provide plenty of the antioxidants that are important to maintaining good health.
Susie’s Tip: To divide the dough evenly, first split it in half, then cut each half into 6 equal pieces.
Adapted from "The Supper Club: Kid-Friendly Meals the Whole Family Will Love" by Susie Cover, published by Weldon Owen. Images by Con Poulos.
Serves 6-8
31⁄2 cups (171⁄2 oz/ 545 g) all-purpose flour, plus more for dusting
1 tbsp baking powder
1 tsp kosher salt
1 cup (8 oz/ 250 g) cold unsalted butter, cut into small cubes
11⁄4 cups (10 fl oz/ 310 ml) whole milk
1 cup (8 oz/ 250 g) sugar, plus more for sprinkling
1⁄3 cup (11⁄2 oz/ 45 g) cornstarch
1 tsp kosher salt
Grated zest and juice of 1 lemon
2 pints (1 lb/ 500 g) strawberries, hulled and quartered
1 pint (1⁄2 lb/ 250 g) each raspberries, blueberries, and blackberries
2 tbsp heavy cream
Vanilla ice cream or whipped cream for serving

Source: , The Supper Club: Kid-Friendly Meals the Whole ...

Step 1

Preheat the oven to 375°F (190°C).
To make the biscuits, in a large bowl, stir together the flour, baking powder, and salt. Scatter the butter pieces on top and pinch into the flour mixture with your fingertips. Continue to pinch and toss until the mixture has the consistency of a uniform coarse, sandy meal. Add the milk and stir with a wooden spoon just until combined and a moist dough forms. Turn the dough out onto a lightly floured work surface and divide into 12 equal pieces.

Step 2

To make the filling, in another large bowl, whisk together the sugar, cornstarch, salt, and lemon zest and juice. Add all of the berries and toss gently until well combined (hands work best). Pour the filling into a 9-by-12-inch (23-by-30-cm) baking dish and spread in an even layer. Arrange the biscuits on top of the filling, spacing them evenly. Brush each biscuit lightly with the cream and sprinkle with sugar.

Step 3

Bake until the biscuits are golden brown and the filling is bubbling, 45–50 minutes. Remove from the oven and let cool for about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

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