What perfect way to celebrate summer with a cobbler made with some fresh fruit. This cobber recipe that I have is the perfect summer dessert. Starting with the perfect crust that holds well to the sauce that can be the perfect amount of thickness. Before I mix any of my ingredients to taste a few of the fruits to see if they may be tarty. If so just add a bit more sugar when mixing the fruit up. If you find that the sauce isn’t thick enough add a little bit of flour. Everyone has their own preference when it comes to eating fresh fruit and how sweet they like it. And this is the perfect example of a recipe where you can play around with and still not mess it up.

3-2-1 Pie Dough

Ingredients-

1 ½ lb. All- Purpose Flour

½ oz. Salt

1 lb. Butter, Cut into pieces, Chilled

8 oz. Cold Water

Procedure-

1. Combine the flour and salt in the mixer. Add the butter and blend with the paddle attachment on medium speed until pea- size nuggets form, about 3 minutes. For flaky dough, you are looking for ½ to ¾ in pieces of butter. For Mealy dough you are looking for almost a coarse cornmeal consistency. Add the water all at once ad continue to mix until the dough just comes together.
2. Turn out the dough onto a lightly floured work surface, Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling.

Three- Berry Cobbler

Makes 10 Cobblers
Ingredients-

1 ½ C. Strawberries, hulled and Halved

1 ¼ C. + 1 Tbsp. Raspberries

1 ½ C. Blueberries

½ C. Sugar

1 Tbsp. Cornstarch

11 oz. 3-2-1 Pie Dough

As Needed Egg Wash

Procedure-

1. Combine all the berries in a bowl and toss with the sugar and cornstarch.
2. Divide the mixture evenly among 10 ramekins.
3. Roll out the pie dough ¼ in. thick. Cut into 10 rounds big enough to cover the ramekins, approximately 4 in. in diameter.
4. Top the filled ramekins with the pie dough rounds. Lightly brush with egg wash.
5. Bake at 325°F until the tops are golden brown, about 20 minutes.
6. Serve warm.