Summer Berry Cobbler

During the summer we always seem to have an abundance of berries around our house. I always buy more than needed and half of them end up going bad before I ever use them. Not this time! A few days ago I decided to use all of my leftover berries to make a cobbler. It turned out great and was super delicious. This cobbler was tart and sweet and the biscuits were warm and crumbly. It would be perfect for an end of the summer cookout . Make it and see for yourself. Also, what is your go to summer recipe?


Summer Berry Cobbler
recipe adapted from The Supper Club

Biscuits

3 1/2 cups of all purpose flour, plus more for dusting
1 tablespoon of baking powder
1 tsp kosher salt
1 cup cold, unsalted butter, cut into small cubes
1 1/4 cups whole milk

Filling

1 1/2 cups sugar, plus more for sprinkling
1/3 cup cornstarch
1 tsp kosher salt
Grated zest and juice of 1 lemon
1 pint of strawberries, hulled and quartered
1 pint each of raspberries and blackberries
2 tablespoons of heavy cream

Preheat the oven to 375 degrees. 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 course, sandy meal. Add the milk and stir with a wooden spoon just until combined and until a moist dough forms. Turn the dough out onto a lightly floured work surface and divide into 6 equal pieces.

To make the filling, in another large bowl, whisk together the sugar, cornstarch, salt, and lemon juice and zest. Add all of the berries and toss gently until well combined. Pour the filling into a 9 x 12 baking dish and spread into an even layer. Arrange the biscuits on top of the filling, spacing evenly. Brush each biscuit with the heavy cream and sprinkle with the sugar.

Bake until the biscuits are golden brown and the filling is bubbling, about 45 minutes. Remove from the oven and let cool about 15 minutes before serving.