1/2 cup sugar
1 + 1/2 tablespoon cornstarch
6–7 cups fresh berries (I used black berries, raspberries, blueberries and strawberries)
1 + 1/3 cups all-purpose flour
1/4 cup sugar
1 + 1/2 teaspoons baking powder
1/2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup chilled whole milk
Preheat the oven to 400°F. Wash berries and quarter strawberries (if using and/of if they are large) and place in a large bowl. Combine sugar and cornstarch in a separate bowl, stir to mix. Pour half the sugar mixture over berries, gently stir then add the remainder of the sugar mixture. Stir gently until all berries are covered. Set aside to macerate while you make the dough.
1. Whisk 1 + 1/3 cups flour, 1/4 cup sugar, 1 + 1/2 tsp baking powder, and 1/2 tsp salt in a bowl. Add butter; using fingertips, smash and rub in the butter until a coarse meal forms. Add 1/2 cup milk, a little at a time, and stir until dough forms.
2. Divide the berries among 4 greased cocottes or pour into a greased baking dish.
3. You have 2 options here: you can pull apart the dough and crumble on top of the berries or you can roll out the dough enough to cover the baking dish. Your choice but I like the crumble, it’s quicker, less to clean up and I like the thick pieces in the cobbler.
4. After you have the crust on the berries. Bake until fruit is bubbling and the dough is cooked through and golden brown, about 35 minutes. Let cool at least 30 minutes; serve with vanilla bean ice cream or the flavor of your choice.