Lemon Berry Cobbler

Ingredients

• 12 oz. frozen mixed berries, thawed
• 1/4 cup sugar
• 1 1/2 Tbsp cornstarch
• 1 fresh lemon
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 4 Tbsp cold butter
• 5 Tbsp milk

Directions

1. Heat your oven to 425ºF. Grate the lemon zest with a zester, microplane, or the fine side of a cheese grater. Put the thawed berries in a bowl, then mix in the sugar, cornstarch, about 1/2 tsp of lemon zest, and 1 Tbsp lemon juice. Spoon the berries, juices and all, into a small casserole dish with a 4 cup capacity.
2. In a medium bowl, combine the flour, baking powder, sugar, salt, and another 1/2 tsp of lemon zest. Chop the cold butter into small bits and add it to the flour mixture. Work it in with your fingers until the butter is broken down into tiny pieces and the mixture looks like damp sand. Pour in the milk and stir just until you have a slightly sticky dough.
3. Scatter the biscuit dough over the berries in little pieces. It does not need to blanket the fruit completely.
4. Bake the cobbler at 425ºF for 20-25 minutes, until the topping is golden and the berry juices are bubbling at the sides. If you want to keep your oven tidy, set the casserole dish on a parchment-lined baking sheet so any bubbling juice lands there instead.
5. Serve it warm with ice cream or whipped cream, if you like. Finish with any lemon zest that is left.