Triple Berry Cobbler

For 8 servings, Triple Berry Cobbler keeps the list centered on to 8 cups, fresh lemon juice and baking powder. Set aside about 75 minutes.

• Yield 8 servings
• Ready in 75 minutes
• Prep 25 minutes
• Cook 50 minutes

Ingredients

Fruit Filling

• 7 to 8 cups ( 1000 g ) triple berry blend (raspberries, blueberries, blackberries) – fresh or frozen
• ⅔ cup ( 141 g ) granulated sugar
• 2 tablespoons ( 18 g ) flour (use 3 tablespoons for frozen fruit)
• 1 tablespoon fresh lemon juice

Cobbler Topping

• 2 ⅔ cups ( 379 g ) all-purpose flour
• ½ cup ( 106 g ) granulated sugar
• 1 ½ tablespoons baking powder
• ¼ teaspoon table salt
• 1 ½ cups ( 363 g ) milk
• ½ cup ( 113 g ) butter, melted
• 2 to 3 tablespoons coarse sugar, for sprinkling

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside.
2. For the fruit filling, in a large bowl, toss the berries with the sugar, flour and lemon juice. Set aside.
3. For the topping, in a medium bowl, whisk together the flour, sugar, baking powder and salt.
4. In a separate bowl or liquid measuring cup, stir together the milk and melted butter until small clumps of butter form.
5. Add the milk mixture to the dry ingredients and mix until just combined and no dry streaks remain.
6. To assemble, give the berry mixture a good stir to redistribute juices and spread evenly in the bottom of the prepared pan.
7. Dollop the cobbler batter in large spoonfuls over the top of the berries and spread into a mostly even layer (it doesn't have to be perfect). Sprinkle with coarse sugar. Optional: place the pan on a foil-covered sheet pan to catch any possible drips.
8. Bake for 65 to 70 minutes until the filling is hot and bubbling and the topping is golden. A toothpick inserted in the center should come out clean or with moist crumbs. Add time, as needed (tent the top loosely with foil if the top of the cobbler is browning too quickly but it needs more time in the oven to cook through).
9. Let cool for at least 15 minutes before serving (the filling will continue to thicken as it cools). Serve warm or at room temperature with a scoop of vanilla ice cream.

Let the center settle before you cut it, or the slices will slump.