Mixed Berry Cobbler
Yield: 8 servings
 
Ingredients
For the crust:
  • 2½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ⅔ cup half-and-half
For the filling:
  • 8 cups mixed berries, fresh or frozen (if using frozen berries, thaw completely)
  • 2 cups sugar
  • ⅓ cup flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¼ cup butter, cut into pieces
Instructions
Make pastry:
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add the half-and-half, stirring with a fork until the mixture is just barely combined.
  3. Turn dough out onto a floured surface; knead 6-8 times, until dough forms a ball. Roll ⅓ of the pastry into ¼-inch thickness and cut into strips 1½-inches wide (reserve the rest of the dough). Place on a parchment-lined baking sheet and bake for 10 minutes or until lightly browned.
Make the filling:
  1. Reduce oven temperature to 350 degrees.
  2. In a large bowl, combine the berries, sugar, flour, lemon juice, vanilla and almond extract. Let stand until sugar dissolves. Spoon half of the mixture into a greased 13x9-inch baking dish. Break the baked pastry strips into pieces and lay on top of the fruit mixture; top with the remaining berries. Dot with the butter.
  3. Roll the remaining pastry dough into ¼-inch thickness and cut into 1-inch wide strips. Weave into a lattice over the filling. If desired, brush the pastry with additional half-and-half and sprinkle with sugar.
  4. Bake for 50 minutes or until bubbly and golden.
Notes
Half-and-half is a mixture of half cream, half whole milk. If you do not have access to half-and-half, feel free to use milk instead.
Recipe by Stephie Cooks at https://www.stephiecooks.com/mixed-berry-cobbler/