This mixed berry cobbler is made with your favorite berries and a lattice crust, making it the best possible combination of pie and cobbler! Make this recipe with fresh or frozen berries for a delicious year-round dessert.
In a large bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add the half-and-half, stirring with a fork until the mixture is just barely combined.
Turn dough out onto a floured surface; knead 6-8 times, until dough forms a ball. Roll 1/3 of the pastry into 1/4-inch thickness and cut into strips 1 1/2-inches wide (reserve the rest of the dough). Place on a parchment-lined baking sheet and bake for 10 minutes or until lightly browned.
Make the filling:
Reduce oven temperature to 350°F.
In a large bowl, combine the berries, sugar, flour, lemon juice, vanilla and almond extract. Let stand until sugar dissolves. Spoon half of the mixture into a greased 13x9-inch baking dish. Break the baked pastry strips into pieces and lay on top of the fruit mixture; top with the remaining berries. Dot with the butter.
Roll the remaining pastry dough into 1/4-inch thickness and cut into 1-inch wide strips. Weave into a lattice over the filling. If desired, brush the pastry with additional half-and-half and sprinkle with sugar.
Bake for 50 minutes or until bubbly and golden.
Notes
Half-and-half is a mixture of half cream, half whole milk. If you do not have access to half-and-half, feel free to use milk instead.Blueberries, raspberries, and blackberries can be left whole. Strawberries should be halved or quartered, depending on size. If you would like to use cherries, pit and halve them.If using frozen berries, thaw completely.Adapted from Southern Living 1999 Annual Recipes.