FRUIT
7 to 8 cups frozen triple berry blend (raspberries, blueberries, blackberries)
⅔ cup granulated sugar
3 tablespoons flour
1 tablespoon fresh lemon juice
TOPPING
2 ⅔ cups all-purpose flour
½ cup granulated sugar
1 ½ tablespoons baking powder
¼ teaspoon table salt
1 ½ cups milk
½ cup melted butter
3 T. sparkling sugar for sprinkling\
Preheat oven to 350 degrees F. Lightly grease a 9X13-inch pan and set aside.
For the fruit filling, in a large bowl, toss the berries with the sugar, flour and lemon juice. Set aside.
For the topping, in a medium bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl or liquid measuring cup, stir together the milk and melted butter until small clumps of butter form.
Add the milk mixture to the dry ingredients and mix until just combined and no dry streaks remain.
To assemble, give the berry mixture a good stir to redistribute juices and spread evenly in the bottom of the prepared pan.
Dollop the cobbler batter in large spoonfuls over the top of the berries and spread into a mostly even layer. Sprinkle with sparkling sugar.
Bake for 70 minutes until the filling is hot and bubbling and the topping is golden. A toothpick inserted in the center should come out clean or with moist crumbs. Let cool for at least 15 minutes before serving (the filling will continue to thicken as it cools). Serve warm or at room temperature.
