Ingredients
1 cup granulated sugar
1/3 cup cornstarch
2 cups fresh or frozen raspberries
2 cups fresh or frozen blueberries
2 cups fresh or frozen blackberries
2 tablespoons lemon juice
1 cup Gold Medal® all-purpose flour
1/4 cup packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
2 to 3 tablespoons hot water
 Whipped cream, if desired
 

Directions
1. Heat oven to 400*F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened. Spoon into casserole.

2. In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture.

3. Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream. 

Source:  Betty Crocker