Mark Leslie's Summer Berry Cobbler

Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries. **For a variation: substitute fresh peaches or plums for the strawberries and substitute blueberries for the blackberries.

Summer Berry Cobbler

For the berry filling:

1 pound strawberries, stem ends removed, cut into quarters

1 dry pint raspberries

1 dry pint blackberries

1/4 cup sugar

1 tablespoon flour

1/4 cup chiffonade fresh mint

For the topping:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 cup sugar

1 cup whole milk

11 tablespoons unsalted butter, melted and then cooled to room temperature

1 teaspoon pure vanilla extract

Pinch Kosher or sea salt

Powdered sugar for garnish

Preheat oven to 350 degrees. Generously butter a 2-quart baking dish, set aside.

In a large bowl, add the berries, sugar, flour and mint, gently stirring until well combined. Set aside and allow to soak for 30 minutes. [This may be done up to 8 hours ahead and placed in an air-tight container in the refrigerator to soak until ready to use.]

Pour the fruit filling and all of the juices into the baking dish, distributing the fruit evenly. In a medium bowl, sift together the flour and baking powder. Add the sugar, stirring to combine. Pour in the milk, melted butter, vanilla and salt. Mix until a smooth batter is formed. Pour the batter over the top of the fruit, making sure that it completely covers the fruit.

Place the baking dish on a baking sheet, in case it bubbles over, and bake for 50 minutes to an hour, until the top is nicely browned. Remove to a wire rack and let cool 15 minutes before serving. Spoon into individual bowls, dusting the top crust of each serving with powdered sugar.

Serves 6 to 8.

For this recipe and others, see Mark's Beyond the Pasta app for iPad, iPhone and iPod on iTunes.