1-Getting started with berry cobbler: Begin by preheating your oven to 350°F (177°C) and greasing a 9×13-inch baking pan to ensure nothing sticks.

2-Next, in a large bowl, gently combine the 8 cups mixed berries (about 1 kg; suggested mix: 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups chopped strawberries, 1 and 1/2 cups raspberries) with 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon pure vanilla extract. Spread this mixture evenly into your prepared pan for an even bake. Then, in another bowl, whisk together 1 and 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

3-Cutting in butter and mixing dough: Cut in 6 tablespoons of cold unsalted butter (cubed) until the mixture looks like pea-sized crumbs, then slowly stir in 1/2 cup cold buttermilk until the dough forms.

4-Divide and place dough: Divide the dough into handfuls, flatten them with your hands, and place them over the berry mixture to cover most of the surface.

5-Top dough and prepare for baking: Brush the top with 1 tablespoon buttermilk and sprinkle with coarse sugar for that extra crunch.

6-Bake: Bake for 45 to 55 minutes until the topping is golden brown and fully cooked use a toothpick to check if it’s done.

7-Cool and serve: Let it cool for about 5 minutes before serving warm, perhaps with vanilla ice cream for a delightful finish.