Cobbler is one of my favorite summer desserts, since it uses up all of the beautiful fresh fruit! We had a lot of extra blackberries, so I did a mix of blueberries and blackberries for this one.

Filling:

• 8 cups of your favorite berries, or you can use a mix
• 1/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract

Biscuit Topping:

• 1 1/2 cups all-purpose flour (subbed gluten free with no problem)
• 1/3 cup granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 Tablespoons unsalted butter, cold and cubed
• 1/2 cup buttermilk, cold
• Course sugar for topping

Preheat the oven to 350 and grease a 9×13 pan.

Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or a fork, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also use a food processor. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.

Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving.