blueberry-strawberry cobbler

Easily, one of the most straightforward desserts to make.  Prepared this for an afternoon tea session for two, that eventually segued into an evening with wine on the rooftop.  If you're looking to do some last-minute entertaining that's impressive and mess-free, this recipe is the way to go. Baked in ramekins or a baking dish, and best served topped with a generous serving of  fat-free frozen yoghurt.

+BLOVIN’+

Blueberry-Strawberry-Drop Biscuit Cobbler adapted from Bon Appétit recipe by Soa Davies

Ingredients 1 1/2 cups plus 3 Tbsp. all-purpose flour 3 tablespoons plus 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces 1/2 cup plus 1 Tbsp. sour cream 3 cups fresh blueberries 2 cups fresh strawberries 2 tablespoons fresh lemon juice 1 tablespoon finely grated lemon zest

Preparation Preheat oven to 375°. Whisk 1 1/2 cups flour, 3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough). Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.