Berry Cobbler

Note: My favorite filling is a combination of blueberries, strawberries, and raspberries. I have also used blueberries, raspberries, and blackberries. The use of strawberries gives a sweeter filling, while blackberries gives a tart/sweet filling. If using strawberries, be sure to cut them in chunks rather than leaving them whole.

For the Filling:
Prepare a 9″ x 13″ baking dish by spraying it lightly with a cooking spray. Set aside.

Rinse and drain the berries. For strawberries, hull and then cut berries into chunks. Stir the sugar and cornstarch together. Put the berries in a large sauce pot. Pour the sugar/cornstarch mixture over the berries and stir together well. Over medium heat, stirring frequently, cook the berry mixture until the berries are softened and the juice/sauce has thickened. Spread filling mixture evenly into the prepared baking dish.

Stir together the flour, baking powder, salt, and baking soda. Cut in the cold butter until flour mixture forms small pea-size pieces. (This is not absolutely critical, but will make a better textured dough/batter.) In a small bowl, whisk together milk and egg. Stir it into the dry ingredients just until blended. This makes a thick, sticky batter.

Drop the batter by spoonsful randomly on top of the berry mixture, leaving spaces between each spoonful. The batter will expand while cooking, giving a cobbled-like look as it bakes. Sprinkle the sprinkling sugar over the batter, if desired.

Line a baking sheet with foil or parchment paper and put the dish of cobbler on it. This will catch any drips from the cobbler. Bake in the lower third of a 375-degree F. oven for 30-40 minutes or until the crust is golden brown and the berries are bubbling throughout.

Then remove it from the oven and allow to cool somewhat before serving. If desired, the cobbler can be served with vanilla ice cream, sweetened whipped cream, or Mixed Berry Cream Sauce (in my recipe box on this site). To store leftovers, put it in an airtight container in the refrigerator.