summer fruit cobbler.

This summery recipe was in my most recent Martha Stewart Living and it was the perfect dessert for a warm summery evening.  Luckily we still had blueberries and raspberries in the freezer from last summer, otherwise you might want to wait until midsummer, when you can actually go pick raspberries again.  Something I am very very excited for this summer!

Martha - because clearly she baked this herself - only used raspberries, but I like it mixed with blueberries, way less tart and overwhelming.

fruit cobbler, slightly adapted from Martha Stewart

Filling.
5 C. berries - any kind really.
1/4 C. sugar.
2 tbsp. cornstarch.

Biscuit topping.
1 C. whole wheat flour.
3/4 C. unbleached flour.
1 3/4 tsp. baking powder.
1/4 C. sugar.
6 tbsp. cold butter cut into pieces.
3/4 C. milk.

Make the filling: Preheat oven to 375 degrees. (325 degrees if using glass.) Mix together berries, granulated sugar and cornstarch. Pour into a 9-inch square baking dish (or like whatever dish you have that is smaller than a 9x13").
Make the biscuit topping: Whisk together flour, baking powder and granulated sugar. Cut in butter until largest pieces are the size of small peas. Add milk, and use a fork to incorporate, stirring just until cream is absorbed (there should be lots of loose pieces).
Turn out dough onto a clean surface, and knead once or twice, gathering loose bits into ball. Pat dough to a 1 1/4-inch thickness. Cut into 9 rough squares, and place them on top of filling. Brush with milk, and sprinkle with sugar.

Bake cobbler until bubbling in center and biscuit topping is golden brown and cooked through, about 1 hour.  Let stand at least 30 minutes before serving.

I should note that that that is what the pan looked like the next morning, so clearly this is delicious and you should make it.

Have a lovely week. xo.