Best Ever Mixed Berry Cobbler

Directions

1. 1
   Arrange oven rack in lower third of oven and preheat oven to 375F (190C). Lightly butter 9-inch deep-dish pie plate, 10-inch pie plate or 2-quart (1.89 liters) baking dish.
2. 2
   Place berries into prepared baking dish in the following manner1 cup blueberries, 1 cup blackberries and 1 cup raspberries, then cup blueberries, cup blackberries and cup raspberries and then repeat with the final cup of each berry. This will easily yet evenly distribute the berries.
3. 3
   Sprinkle biscuit crumble topping evenly over fruit filling.
4. 4
   Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 30 to 35 minutes of baking.
5. 5
   Serve cobbler warm a la mode or with fresh whipped cream or both.
6. 6
   Prepare the
7. 7
   In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.)
8. 8
   Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
9. 9
   Remove foil and carefully transfer to wire rack to cool.
10. 10
    Add the flour and whisk until thoroughly combined.
11. 11
    Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
12. 12
    Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.