6 tablespoons cold butter, cubed (plus more as needed)
1 lb strawberries, hulled and quartered
6 oz blueberries
6 oz blackberries
6 oz raspberries
1/2 cup light brown sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup heavy cream
DirectionsPreheat oven to 350˚F and lightly butter a 2-quart baking dish.
Combine in a large bowl: strawberries, blueberries, blackberries, raspberries, brown sugar, cornstarch and lemon juice until well blended.
Combine in a separate bowl: flour, sugar, baking powder and salt. Using a fork or pastry cutter, work 6 tablespoons of butter into the flour mixture until it resembles coarse meal. Add heavy cream and stir until just combined. The dough will be thick.
Pour berries into the prepared dish. Drop spoonfuls of the dough on top of berries. Bake 50 minutes or until berries are bubbly and crust is golden. Allow to cool slightly before serving. Serve with ice cream or whipped cream, if desired.