Ingredients:
- 6 cups Mixed Berries (fresh or frozen)
- 3/4 cup Granulated Sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Vanilla Extract
- Pinch of Salt (for filling)
- 2 cups All-Purpose Flour, sifted (for topping)
- 1 tablespoon Baking Powder
- 1/4 cup Granulated Sugar (for topping)
- 1/2 teaspoon Salt (for topping)
- 6 tablespoons Unsalted Butter, very cold and cubed
- 3/4 cup Whole Milk (plus 1 extra tablespoon for brushing)
- 1 Large Egg, lightly beaten (optional, for wash)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease your 9-inch square or 2-quart casserole baking dish.
- For the filling: In a large bowl, gently toss the mixed berries with the 3/4 cup sugar, cornstarch, lemon juice, vanilla extract, and salt until evenly coated. Pour this berry mixture into the prepared baking dish, spreading it into an even layer.
- For the topping: In a separate bowl, whisk together the flour, baking powder, 1/4 cup sugar, and 1/2 teaspoon salt.
- Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs (like breadcrumbs or small peas). Keep the butter cold!
- Create a well in the centre of the flour mixture and pour in the 3/4 cup milk. Stir just until the dough barely comes together. Do not overmix; a shaggy dough is desired for a light topping.
- Using two spoons, drop spoonfuls of the dough haphazardly over the top of the berry mixture, ensuring there are small gaps between the drops for the berries to bubble through.
- Brush the tops of the dough dollops lightly with the reserved 1 tablespoon of milk (or an egg wash if using) and sprinkle lightly with an extra teaspoon of sugar for crunch.
- Bake for 35–40 minutes, or until the topping is deep golden brown and the berry juices are visibly thick and bubbling vigorously around the edges.
- Allow the Mixed Berry Cobbler to cool on a wire rack for at least 15–20 minutes before serving to let the filling set properly.