Wildberry Cobbler Wildberry Cobbler 4 cups mixed fresh local berries: blueberries, raspberries and/or blackberries
2/3 cup sugar
finely grated zest of 1 lemon
1 tbsp lemon juice
½ tsp cinnamon
1 ¾ cups unbleached all-purpose flour
1 tbsp baking powder
1 tsp baking soda
4 tbsp sugar
5 tbsp unsalted butter, at room temperature
1 cup buttermilk
Preheat the oven to 375 degrees.
Prepare fruit: Gently rinse and drain the berries. Remove and discard any stems. In a mixing bowl, toss berries with sugar, lemon zest, lemon juice, and cinnamon. Spoon into 9-inch deep-dish pie plate or baking dish, and bake in the middle of oven until juices begin to bubble around the edges, @ 10 minutes.
Meanwhile, prepare the biscuit topping: stir and toss flour, baking powder, baking soda, and 3 ½ tbsp of sugar in a mixing bowl. Work butter in with fingertips or tines of a fork to form a coarse meal. Stir in buttermilk to form a slightly soft, lumpy batter.
Remove berries from oven and drop large spoonfuls of batter over fruit, approximately ½ inch apart (they will spread and bake together). Sprinkle with remaining ½ tbsp of sugar and bake until topping is nicely browned and puffed and just cooked through between biscuits, 20-25 minutes. To serve, scoop a portion of the biscuit topping into 6 bowls, then spoon the warm berries and juice on top.