Oh my, this was amazing cobbler. I served this up for small group on Father's Day. It was definitely another hit. This will be my go to cobbler now for all kinds of fruit.
Berry Cobbler (adapted from OurBestBites.com)
3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like blueberries and/or blackberries)
3/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
4 tablespoons butter, melted
Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside. In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside. Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside. Toss the berries with the brown sugar and spread it over the prepared crust. Drop the remaining dough over the berries and set aside.
Mix 1/4 cup of sugar with 1 teaspoon of cinnaomon and sprinkle on top of cobbler. Pour the melted butter over the sugar mix. Bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with vanilla ice cream.