Cherry-Berry Cobbler

• 4 1/2 tablespoons unsalted butter
• 2 cups pitted, halved fresh cherries (about 1 pound)
• 1 cup blueberries
• 1 1/2 cups raspberries
• 1/2 cup plus 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon quick-cooking tapioca
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 extra-large egg
• 13 cup buttermilk
• Whipped cream

1. Preheat oven to 350 degrees.
2. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter.
3. Line the bottom of the oven with foil to catch drips.
4. Combine the cherries, blueberries and raspberries in a saucepan.
5. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy.
6. Remove from heat and fold in the lemon juice and tapioca.
7. Put fruit in baking dishes, filling them no more than 2/3 full.
8. Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together.
9. Cut in the remaining butter until the mixture resembles coarse meal.
10. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter.
11. Drop a large blob of the batter on top of each dish of fruit.
12. The fruit does not have to be covered completely.
13. Sprinkle with the remaining granulated sugar.
14. Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly.
15. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.

unsalted butter, cherries, blueberries, raspberries, sugar, lemon juice, tapioca, flour, baking powder, salt, egg, buttermilk, cream

Taken from cooking.nytimes.com/recipes/5181 (may not work)