I wish I could give you a "recipe"...but so much depends on the fruit itself.
I would wash and pat dry the berries and mix a cup of sugar ( I am assuming average sweetness) and about 5 tablespoons of flour ...1/4 cup plus a little, mix and toss with the berries and place in buttered 8 1/2 by 11 dish
Then I would make a topping of
2 cups of flour
1/2 cup sugar,
2 tsps baking powder
1/2 tsp salt
1 stick of butter, cut in as you would for a pie crust
1/2 cup of milk and 1 tsp vanilla extract...probably a little more milk...just enough to make a soft dough.
Drop the dough on top of the berries
Sprinkle all with sugar....either cinnamon sugar or cinnamon and cardamon or sugar with some grated lemon rind or orange rind or nutmeg....you get the idea!
Bake at 375 for about 35 minutes until biscuits are browned and berry juice bubbles up around it all.
Serve with cream for pouring.

I'd also toss them all together, but then I'd make a crisp, maybe serve it warm with vanilla ice cream.

I never put sugar into the berries when I make crisp, it's all on top and it "bakes in" and makes it plenty sweet for me.

This is Grandma's Blueberry Crisp recipe, but I've used it for blackberries and for apples and for a mix of strawberry and rhubarb and it was still plenty sweet, Although I did add some extra sugar for the rhubarb, about 1/3 cup in the fruit itself. I do usually make a double batch, though.

GRANDMA'S BLUEBERRY CRISP

3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender, grandma used two knives). Crumble topping over
berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

Annie

A while back Annie posted her blueberry crisp recipe. I make it routinely. Any berries can be used and you can use as many berries as you want. Easy and good!

BLUEBERRY CRISP

This is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom).

3 cups blueberries, fresh or frozen, unsweetened
2 Tablespoons lemon juice
1/3 cup butter, softened
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup quick rolled oats
2/3 cup brown sugar
1/2 cup flour

Heat oven to 375 degrees. Arrange berries in ungreased 8" square baking dish and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL
Annie

This is so good, so easy!

easy cobbler

1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches or other fruit

Directions
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown. do not stir

Hey, Annie! We were 7 seconds apart on your cobbler recipe. My hubs loves it and so do I!

I would freeze whatever berries you can't use immediately or puree and freeze for winter smoothies or ice cream or sauces. Blueberries freeze beautifully whole; blackberries -- not so well for me. Can't stand the seeds and have to strain. They all make great syrup, however.

Arlene, great minds indeed. I just made a batch with blueberries for the kids when they came over for supper earlier in the week. Not a drop was left, and I thought Dave might lick the pan.

Grandma would be really tickled that you like it, though.

Annie

Annie, I ended up making your recipe last night. It turned out that I had over 5 cups total of the mixed berries, so your recipe seemed a good choice. I used a 9x9 pan and did not double the topping. In fact, I only used about 1/2 cup brown sugar. It was a perfect dessert. Definitely not overly sweet, which is what I prefer. We had two pretty big helpings and there's enough for another couple of nights too. The mixture of blueberries, blackberries, and strawberries was good, too. The strawberries got lost, but that was OK with me since I dislike anything with cooked strawberries. (I'm one of the few people on earth who doesn't like strawberry jam.)

Glenda, I saved your recipe for another use. The recipe is certainly titled correctly -- Easy Cobbler. I can't imagine anything quite so easy to make.

Linda, I saved yours too. I have a real weakness for berries when I'm at the farmers markets. I buy several baskets at a time. Usually we just eat them raw for dessert. But every once in a while, the days get away from me, and I end up with some that need another method.

Thanks,

Sue

Sue, you might try the crisp for breakfast. Awesome!

I agree, the crisp is a great breakfast. Hey, it has oatmeal in it, what do you expect? (grin)

Glenda, do the peaches "sink" in that cobbler recipe? It looks a lot like the one Elery got from his mother, and the fruit sinks to the bottom and the batter makes a "cake" on top, it's Elery's favorite dessert made with blackberries.

Annie

All I can say is the cobbler is a delightful dessert.
Worth trying.

I can recommend blackberry cobbler.

The recipe I use is very similar to the one above. Minor variation. It is wonderful as is, but I like to top it with whipped cream or drizzle with a white chocolate sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Blackberry Cobbler
==================

Source:
Betty Crocker Website
1/2 cup butter
1 cup white sugar
1 cup flour
3/4 cup of milk
2 teaspoons vanilla
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups blackberries
Extra sugar to sprinkle on top

Heat oven to 350�F.
Melt butter in small baking dish.
Mix flour, sugar, salt, and baking powder together. Stir in milk and vanilla. Pour in melted butter and stir to blend. Pour back into baking dish. Sprinkle blackberries on top and press down slightly. Sprinkle with sugar and bake 45 to 50 minutes or until done.

Serve warm or at room temperature with whipped cream or ice cream. Or drizzle with a white chocolate cream sauce.