Berry Bliss Cobbler

Name: Berry Bliss Cobbler
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 3 cups fresh strawberries, halved; 1-1/2 cups fresh raspberries; 1-1/2 cups fresh blueberries; 2/3 cup plus 1 tablespoon sugar, divided; 3 tablespoons quick-cooking tapioca; 1 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup cold butter, cubed; 1 large Eggland's Best egg, room temperature; 1/4 cup plus 2 tablespoons 2% milk; Coarse sugar

A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

3 cups fresh strawberries, halved
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup plus 1 tablespoon sugar, divided
3 tablespoons quick-cooking tapioca
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cubed
1 large Eggland's Best egg, room temperature
1/4 cup plus 2 tablespoons 2% milk
Coarse sugar

Directions

Preheat oven to 400°. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes.
Meanwhile, whisk flour, 1 tablespoon sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoonfuls onto fruit. Sprinkle with coarse sugar.
Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm.