Mixed Berry Cobbler

My husband called this "so good it's ridiculous".

• 2lbs mixed berries
• juice of 1 lemon
• 1/2 cup granulated sugar
• 3tbsp raw sugar
• 2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 6 tbsp chilled, unsalted butter (whatever, I used salted), cut into 1/2 inch pieces
• 1 egg
• 3/4 cup heavy cream
• 1/4 cup finely minced crystallized ginger

Preheat oven to 375. Lightly butter a 9x13 inch baking dish. In a bowl, combine the berries, lemon juice, the 1/2 cup of sugar, the cornstarch, cinnamon & ground ginger and toss to coat the berries evenly. Pour the berry mixture into the prepared baking dish, spreading evenly.

Combine the flour, brown sugar, baking powder, salt, baking soda & crystallized ginger in a food processor & pulse briefly to mix. Add the butter & pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg & cream. Pour the egg & cream into thae processor & pulse just until the topping mixture holds together.

Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the raw sugar over the top. I also sprinkled a few more tiny pieces of crystallized ginger over the top as well.

Place the dish on a rimmed baking sheet (in case it boils over. mine didn't though.). Bake cobbler until the top is golden & the berry filling is bubbling - about 35 minutes. Transfer to a wire rack & let cool for 10-15 minutes.

Using a large spoon or spatula, scoop out the cobbler onto individual plates and seriously consider serving it with creme anglaise. Seriously.