Ingredients:

  • 6 cups (900g) mixed fresh berries (blueberries, raspberries, blackberries, strawberries)
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (24g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mixed berries, sugar, cornstarch, lemon juice, and cinnamon. Toss gently until the berries are evenly coated and the mixture looks glossy.
  3. Pour the fruit into a 9x13 inch baking dish, spreading it into an even layer.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Add the cubed cold butter. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  6. Stir in the milk and vanilla extract just until combined; do not overmix.
  7. Spoon the batter over the berries in dollops, leaving some gaps to allow steam to escape.
  8. Bake for 35–40 minutes until the top is mahogany-colored and thick, bubbling purple juices are percolating around the edges.