Martha's 3-berry Cobbler

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 *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".
• 2 preheat the oven to 400°f.
• 3 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.
• 4 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.
• 5 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.
• 6 bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
• 7 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).