Blackberry Fruit Filling
2 cups blueberries
3 cups blackberries
2 cups raspberries
1 ½ cups sugar
1 tablespoon fresh lemon juice
½ cup all-purpose flour
¼ teaspoon salt
Cobbler Pastry Topping
6 tablespoons unsalted butter, diced
1 ½ cups cake flour or all purpose flour (if you have no cake flour around),
½ cup sugar
¾ teaspoon baking powder
1/4 teaspoon baking soda
¼ teaspoon salt
¼ cup whipping cream with 1 teaspoon lemon juice
1 teaspoon pure vanilla extract
Preheat oven to 350 F.
For the filling, toss the berries with the sugar, lemon juice, cloves, flour and salt. Place in a greased 3-4 quart casserole or 9 by 13 inch baking pan.
For the topping, break the butter into the flour, sugar, baking powder and baking soda to make a fine meal. Stir in the cream, vanilla and egg and mix to make a soft dough, like a soft pie dough, that barely holds together, adding more flour or a bit of cream to achieve the right consistency. On a floured work surface, roll or pat ½ inch thick and place on fruit filling. Drizzle with a bit more melted butter and dust with sugar.
Bake until golden brown, about 50-60 minutes, and fruits are bubbling around edges of pastry.
Serve with whipped cream or ice-cream.
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