All hail the mighty freezer fruit. Summer is, in fact, eternal with a bag of blueberries and raspberries at your side. P.S. Pair any leftover cobbler with yogurt for a delicious breakfast!
2 cups (500 ml) fresh or frozen blueberries
1 cup (250 ml) fresh or frozen raspberries or blackberries
1/2 cup (125 ml) sugar, divided
1 cup (250 ml) plus 1 tbsp (15 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/4 cup (60 ml) butter, at room temperature
1/2 cup (125 ml) milk or cream
coarse sugar, for sprinkling (optional)
vanilla ice cream or whipped cream, for serving (optional)
Preheat the oven to 400°F.
Put the berries into an appropriate-sized baking dish, and sprinkle with half the sugar and a tablespoon of flour. Shake the pan or gently stir to combine. In a small bowl, stir together the remaining flour and sugar with the baking powder, blend in the butter until crumbly, then stir in the milk until you have sticky, wet dough. Drop by the large spoonful over the berries and if you like, sprinkle with coarse sugar.
Bake until the fruit is bubbly and the biscuits are golden, about 40 minutes. Serve warm, with ice cream or whipped cream.