Serve this Mixed Berry Cobbler warm with Brown Butter Ice Cream.
|2¾ cups (350g)||all-purpose flour|
|2 tbsp. plus 1 tsp. (29g)||granulated sugar|
|1 tbsp. (14.4g)||baking powder|
|½ tsp. (3g)||salt|
|6 oz. (170g)||Plugrá® Premium Butter, unsalted, cold, cut into ¼-inch pieces|
|⅔ cup (160g)||milk|
|1 lg. (50g)||egg|
|1 tbsp. (6g)||lemon zest|
|⅛ tsp. (0.4g)||ground cinnamon|
|8 cups (1200g)||fresh, mixed berries, such as blueberries, blackberries and raspberries|
|½ cup (100g)||granulated sugar|
|1 tbsp. (14g)||fresh lemon juice|
|1 tsp. (5g)||vanilla extract|
|¼ cup (33g)||all-purpose flour|
Preheat the oven to 425°F.
Biscuits: Combine the flour, 2 tablespoon sugar, baking powder and salt in the bowl of a food processor. Add the cold butter and pulse a few times or until the mixture resembles coarse grain.
Whisk together the milk, egg and lemon zest in a small bowl. Add to the flour-butter mixture and pulse until the dough just comes together. It should be lumpy. Set aside.
Berry Layer: Place the berries in a large bowl and sprinkle with sugar, lemon juice and vanilla. Add the flour and stir to combine. Transfer to a 9 x 13-inch baking pan.
Place spoonfuls of the biscuit dough on top of the berry layer. Combine the remaining 1 teaspoon sugar and cinnamon and sprinkle over the biscuits.
Drape with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 20 more minutes. Serve warm or at room temperature with Brown Butter Ice Cream.