Very Berry Summer Cobbler

Cobbler is a perfect accompaniment to any summer BBQ.  It is also a great way to use fruit that is very ripe and at the peak of its sweetness.  This recipe works for both frozen or fresh fruit and will become a favorite for your family.  This recipe has been adapted from one I found in the April 2005 Better Homes and Gardens magazine. 

Equipment:
Mesh Strainer
Large Ceramic or Plastic Mixing Bowl
8 Cup Measuring Bowl-a regular mixing bowl will work too
Dry Measuring Cups
Measuring Spoons
Rolling Pin
Plastic Wrap
Whisk
2 Cup Liquid Measuring Cup
Small Prep Bowl
4 Qt Sauce Pot
Deep Casserole Dish or Souffle Dish
(Optional) Round Biscuit Cutters

Ingredients:
      Biscuit Topping:
      3 C all-purpose flour
      4 t sugar
      4 t baking powder
      1 t salt
      2 C heavy cream also called whipping cream
      1/4 C sugar
      1 t vanilla extract

      Fruit Filling:
      1 C white sugar
      2 T corn starch
      1/4 water or liquid that has cooked off from the fruit
      6 C fruit of choice-if you use frozen, measure after the fruit has thawed completely and been drained.
           ** I like to use a frozen triple berry mix from Costco.  If I have some really ripe fresh peaches or  
                nectarines, I will add them to the thawed berries for added texture and flavor enhancement.

Procedure:
1.  Add to the ceramic or plastic mixing bowl, the flour, sugar, baking powder, and salt and whisk together to combine.  It is necessary to use a non-metal mixing bowl when making this dough.  The metal will react with the dough and can affect its ability to rise properly when cooking.  It is always a good idea to not use metal mixing bowls with doughs and batters as best you can.
2.  Add the heavy cream all at once and mix together with a large spoon then use your hands to gently knead the dough.  Only knead it until it comes together.  The dough should look rough and raggy looking.  You don't want to overdevelop the gluten in biscuit doughs.  They will become tough and hard rather than light and fluffy.  
3.  Leave the dough in the bowl to rest and cover with the plastic wrap while you make the fruit filling.
4.  For the filling, once the fruit has thawed or been prepared, drain it with a mesh strainer and save the liquid.
5.  Reserve one cup of the fruit and set it aside.  
6.  Pour the rest of the fruit into the sauce pot and add the 1 cup of sugar to the pot and cook over medium heat until the sugar has dissolved.  
7.  While the fruit is cooking, add 1/4 cup of the reserved liquid to the 2 T of corn starch and mix together to form a smooth slurry.  If there isn't very much liquid from the drained fruit, then use some of the liquid from the cooking fruit to make the slurry.  
8.  Slowly add the corn starch mixture to the cooking fruit as you stir it in.  Cook for another 3 minute to allow the corn starch mixture to combine with the cooked fruit. 
9.  Add the reserved cup of uncooked fruit to the cooked fruit and combine.  Pour into the casserole dish and set aside.  Adding the uncooked fruit gives the cobbler an extra layer of texture.  
10.  Remove the dough from the bowl and roll it out with the rolling pin to 1/2 inch thick.  
11.  Cut out 1 to 1 1/2 inch circles with the biscuit cutter and place them on top of the fruit filling until the top is completely covered with them.  

12.  Mix the 1 t vanilla extract in a prep bowl with the 1/4 cup sugar till combined.
13.  Sprinkle over the top of the biscuits.
14.  Place the casserole dish on a cookie sheet and bake in the oven at 375 degrees for about 25 mins.  The tops of the biscuits should be lightly browned.  The cookie sheet helps catch any bubbling over that may occur.  
15.  Remove from the oven and let cool for at least 30 minutes.  This time will allow the filling to thicken.  
Enjoy!
**Any extra dough you have left can be cut out and baked as biscuits for your family.  The dough will keep in the fridge for about 2 days.