⅔ cup granulated sugar
1 teaspoon lemon juice
2-3 tablespoons cornstarch see notes
Instructions
Preheat oven to 375 degrees.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter into the flour mixture using a pastry cutter until the mixture is crumbly. Stir in the buttermilk until a dough ball forms. Set the dough mixture aside.
In a large bowl, gently mix the berries, sugar, lemon juice, and cornstarch. Pour the mixture into a 9×13-inch baking dish. Drop the dough by rounded spoonfuls onto the berry mixture.
Beat the egg and water together. Using a pastry brush, lightly coat the dough with the egg wash. Sprinkle the dough with turbinado sugar and bake in a preheated oven for 45-50 minutes or until the cobbler dough is golden brown and the fruit is bubbling.
Notes
Use a mix of fresh berries like blackberries, blueberries, raspberries, or strawberries. You can even use boysenberries or mulberries. Please remember that raspberries and strawberries are very juicy and require closer to the 3 tablespoons of cornstarch.
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MIXED BERRY COBBLER
