Triple Berry Cobbler

Ingredients

• 300 grams fresh or frozen blueberries
• 300 grams fresh or frozen strawberries
• 300 grams fresh or frozen raspberries
• 150 grams (3/4 cup) granulated sugar
• 30 grams (1/4 cup) cornstarch
• 1/4 teaspoon kosher salt
• 30 grams (2 tablespoons) lemon juice
• 28 grams (2 tablespoons) unsalted butter
• 240 grams (2 cups) all-purpose flour
• 10 grams (1 tablespoon) baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoon kosher salt
• 25 grams (2 tablespoons) granulated sugar
• 85 grams (6 tablespoons) unsalted butter (cold, cut into small pieces)
• 240 grams (1 cup, 240 milliliters) buttermilk, cold

Instructions

1. 1

   Position an oven rack to the center position...: Position an oven rack to the center position and preheat to 350°F/175°C.

2. 2

   Grease a 9 x 13-inch (23 x 33-cm)...: Grease a 9 x 13-inch (23 x 33-cm) baking dish or a 10-inch (25-cm) cast iron skillet with butter or non-stick spray.

3. 3

   Dice the butter for the topping (85 grams,...: Dice the butter for the topping (85 grams, 6 tablespoons) into small pieces and put back in the refrigerator to stay cold. Measure out the rest of the ingredients.

4. 4

   If using frozen fruit, thaw completely and drain...: If using frozen fruit, thaw completely and drain the excess juices off so that the filling is not too soupy.

5. 5

   Prepare the strawberries (300 grams) by removing the...: Prepare the strawberries (300 grams) by removing the stems and cutting into halves or quarters. The blueberries (300 grams) and raspberries (300 grams) can be left whole.

6. 6

   Combine the fruit, sugar (150 grams, ¾ cup),...: Combine the fruit, sugar (150 grams, ¾ cup), cornstarch (30 grams, ¼ cup), salt (¼ teaspoon), and lemon juice (30 grams, 2 tablespoons) together. Gently stir with a spoon or spatula until everything is evenly incorporated.

7. 7

   Pour the fruit mixture into the baking dish...: Pour the fruit mixture into the baking dish and dot the butter (28 grams, 2 tablespoons) on top.

8. 8

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoon), and sugar(25 grams, 2 tablespoons).

9. 9

   Add the cold butter to the mixing bowl...: Add the cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

10. 10

    Add the cold buttermilk (240 grams, 1 cup)...: Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.

11. 11

    Spoon dollops of the dough onto the filling....: Spoon dollops of the dough onto the filling. Using the back of a spoon or your fingers flatten out the tops of the dough. The topping will spread out as it bakes, so it's ok if there are gaps.

12. 12

    Optional: Brush the topping with melted butter and...: Optional: Brush the topping with melted butter and sprinkle of sugar if desired.

13. 13

    Bake for 50-60 minutes until the biscuits are...: Bake for 50-60 minutes until the biscuits are baked through and the filling is bubbling.

14. 14

    Allow to cool for at least 15 minutes...: Allow to cool for at least 15 minutes before serving. Serve as is or top with a scoop of ice cream.

15. 15

    Store leftover cobbler in the refrigerator for up...: Store leftover cobbler in the refrigerator for up to 3 days.