Martha's 3-Berry Cobbler

Name: Martha's 3-Berry Cobbler
Cook time: 25 min
Total time: 25 min
Yield: 9 serving(s)
Ingredients: 2 cups fresh blueberries, cleaned and rinsed; 2 cups fresh blackberries, cleaned and rinsed; 2 cups fresh raspberries, cleaned and rinsed; 3/4 cup sugar, plus; 1 tablespoon sugar; 2 tablespoons cornstarch; 1 teaspoon coarse salt, plus; 1 pinch salt; 1 lemon, juice of; 1 1/2 cups unbleached flour (plus additional flour for shaping the biscuits); 2 teaspoons baking powder; 6 tablespoons unsalted butter, cut into small pieces; 3/4 cup half-and-half (plus 2 teaspoon); superfine sugar, for sprinkling (read *NOTE); vanilla ice cream

Submitted by COOKGIRl

"I prepared this cobbler two summers ago after a successful afternoon of blackberry and blueberry picking. I finally found the recipe again the other day, too! Easy to make and please don't forget the vanilla ice cream or perhaps some real whipped cream! Strawberries are another option."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 9

ingredients

2 cups fresh blueberries, cleaned and rinsed
2 cups fresh blackberries, cleaned and rinsed
2 cups fresh raspberries, cleaned and rinsed
³⁄₄ cup sugar, plus
1 tablespoon sugar
2 tablespoons cornstarch
1 teaspoon coarse salt, plus
1 pinch salt
1 lemon, juice of
1 ¹⁄₂ cups unbleached flour (plus additional flour for shaping the biscuits)
2 teaspoons baking powder
6 tablespoons unsalted butter, cut into small pieces
³⁄₄ cup half-and-half (plus 2 teaspoon)
superfine sugar, for sprinkling (read *NOTE)
vanilla ice cream

directions

*NOTE: To make your own superfine sugar combine some sugar in a clean coffee mill or mini-chopper. Blend sugar for about 10 seconds or until sugar is fine but not powdery. The grains will be small but still "sparkle".
Preheat the oven to 400°F.
In a large bowl, combine all the berries, 3/4 cup sugar, cornstarch, lemon juice, and a pinch salt. Stir gently to combine. Pour into a buttered 9-by-9-by-2-inch baking dish.
In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or two knives, cut in butter until the mixture has the consistency of sand.
Add 3/4 cup half-and-half, stirring just until mixture comes together. With your hands floured, form the dough into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with superfine sugar.
Bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
Let cool on a wire rack. Serve with vanilla ice cream or real whipped cream. (I like to serve the cobbler slightly warmed for best flavor).