Mixed Berry Cobbler

Mixed Berry Cobbler

Filling:

1 1/2 cups or more fresh blueberries
1 1/2 cups or more fresh blackberries
1 1/2 cups or more fresh raspberries
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon almond extract

Topping:

1 1/4 cups all-purpose flour (or use pastry wheat flour for a healthier dessert)
1/4 cup plus 1 tablespoon sugar, divided
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, refrigerated and cut into small pieces
3/4 cup buttermilk (or kefir)

Preheat oven to 400 F and lightly butter a 2-quart baking dish.

Gently mix blueberries, blackberries, raspberries, 3/4 cup sugar, cornstarch and almond extract in a large bowl. Pour berry mixture into the baking dish and bake until it begins to bubble, about 20 minutes.

Meanwhile, in a bowl, stir together flour, 1/4 cup sugar, baking powder, baking soda and salt until it is evenly mixed. Add butter and knead with your hands until mixture resembles a coarse meal. Slowly add buttermilk and mix just until dough comes together.

When it is ready, remove the hot, bubbly berry mixture from the oven and reduce oven temperature to 375 F. Drop the topping by spoonfuls onto the baked fruit so that the dough covers the filling evenly. Sprinkle the remaining 1 tablespoon of sugar over the dough.

Bake cobbler for about 20 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Cool for 15 minutes and serve warm with freshly whipped cream or ice cream, or both! Serves 6.