This is the dessert you’ll be making all summer, and here’s why: it takes 15 minutes to prepare, and you only need five ingredients. Plus, it’s adaptable: we like a mixture of blueberries, blackberries, and raspberries, but just one of the three is equally delicious. As if warm, juicy berries weren’t convincing enough on their own, we mixed up the easiest biscuit dough that bakes right on top. And here’s the best part: beat extra heavy cream into whipped cream and serve alongside the cobbler. If you don’t mind an extra ingredient, vanilla ice cream would be right at home here, too.
6 cups fresh or frozen mixed berries (such as blueberries, blackberries, and raspberries)
1½ cups plus 2 Tbsp. self-rising flour, divided
⅓ cup plus 4 Tbsp. sugar, divided
½ teaspoon plus a pinch kosher salt, divided
6 tablespoons cold unsalted butter, cut into pieces, plus more for greasing pan
1 cup plus 4 Tbsp. heavy cream, divided
How to Make It
Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside.
Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.)
Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar.
Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve.
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