Blackberry Raspberry Cobbler (adapted from Cooks Illustrated Cookbook)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
6 Tb cold butter
7 Tb milk
2 Tb sugar
24 oz frozen blackberries and/or raspberries (or 2 pints fresh)
1 heaping Tb cornstarch
1/3 cup sugar
2 tsp vanilla
1/2 tsp cinnamon
Preheat your oven to 375 degrees. Butter a 8x8 inch baking dish, and set it aside.
Combine all fruit filling ingredients in a large bowl. Toss to coat and evenly distribute. Dump into the baking dish and smooth into an even layer. Set aside.
Whisk flour, baking powder, salt, and sugar together. Cut in butter, either with a food processor, 2 knives, or a pastry cutter, until your butter bits are no larger than small peas.
Add 6 Tb of milk, and mix till it comes together in a crumbly dough. Turn dough out onto a lightly floured work surface, and knead just till all the bits come together in one lump.
Press (or roll) the dough out into an 8x8 inch square (it doesn't have to be perfect! Messy edges are fine!) Lift dough and place on top of the fruit filling. Brush with remaining Tb milk, and sprinkle with sugar. Cut a few vents in the top.
Bake for 45-55 minutes, until the crust is golden brown. Remove from oven and let cool for a few minutes, then serve! It's amazing with vanilla ice cream.