Mixed Berry Cobbler

Préparation

Summer is short in most of Canada, so we try to make the most of it by feasting on summer berries while we can. The season starts with strawberries and ends with blueberries—with raspberries, gooseberries, Saskatoon berries, blackberries, and others in between. You can use any combination of fresh berries in this easy cobbler. The sweetened berries soften and bubble up through the buttery brown sugar topping, making for a juicy and jammy dessert. Enjoy it warm with whipped cream or ice cream.

*This recipe originally ran in Canada on HexClad.ca.

1. Preheat the oven to 375°F/190°C. Pour the berries into a HexClad 10"/25 cm Hybrid Fry Pan. Sprinkle with ¼ cup sugar.
2. In a medium bowl, whisk flour, brown sugar, baking powder and salt to combine. Stir in melted butter and buttermilk until fully combined. Spoon over berries in pan, leaving berries around the rim uncovered. Sprinkle with remaining 2 tablespoons sugar.
3. Bake in preheated oven for 15 minutes, then reduce temperature to 350°F/175°C and continue baking until top begins to brown and fruit juices bubble around the rim, about 30 minutes. Cool 15 minutes. Serve warm with a dollop of whipped cream or a scoop of ice cream, if desired.