Berry Cobbler

If you can use wild varieties at your farmers’ market. In a pinch, frozen berries can be substituted for fresh. For the best flavor, use a combination of berries. Serve with ice cream for a divine summer dessert. 

Makes 1 2-quart cobbler, serving 6 to 8 

4 pints assorted berries (blueberries, blackberries, cherries, raspberries, strawberries) (about 4 cups)
⅔ cup granulated sugar
2 oranges or lemons, 2 tablespoons zest grated, 1 tablespoon juice freshly squeezed
¼ cup tapioca flour
2 tablespoons vanilla

1 ½ cups all-purpose flour
2 tablespoons whole oats
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
4 tablespoons unsalted butter, cut into ¼-inch pieces and frozen for 10 to 15 minutes
¾ cup buttermilk
1 large egg, separated, egg white lightly beaten
1 teaspoon whole milk or cream
Coarse (crystal) or granulated sugar, for sprinkling

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

In a large bowl, toss the berries with the sugar, juice, zest, tapioca flour, and vanilla. Place the mixture in a 2-quart baking dish. Bake, stirring once, until the fruit is cooked and the juices are bubbling, about 35 minutes. Remove from the oven and set aside. Keep the oven on.

About 20 minutes before the berries have finished cooking, whisk together the flour, oats, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt in a large bowl. Using the back of a fork, mash the butter into the flour mixture until the mixture resembles coarse oatmeal. Add the buttermilk and stir with a rubber spatula until just combined. Add the egg yolk and milk; gently stir until just incorporated.

Drop the dough in dollops onto the cooked fruit in a single layer. Brush the top of the dough with the egg white; sprinkle with coarse sugar. Bake until the filling is bubbling and the dough is golden brown, about 15 to 20 minutes longer. Cool for 15 minutes before serving.