1
Lightly butter 9" square baking pan (2 qt). Preheat oven to 375, place rack in lower third of oven.
2
Prepare the Mixed Berry Filling: Place berries into prepared baking dish, using a spatula, gently fold to combine evenly.
3
In a small bowl, combine sugar and lemon zest. work the zest into the sweetener with fingers to release the essential oils for maximum flavor. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared dish, and toss gentlhy to evenly distribute over the fruit with no mounding in center or any one place. Set aside
4
Prepare the Buttery Biscuit Crumble: In a medium bowl, whisk together flour, sweetener, baking powder and salt until well combined. Using a pastry blender cut butter into flour mix until it resembles coarse meal with small pea sized pieces of butter. In a small bowl, whisk vanilla into beaten egg. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingers until well combined, taking care not to overwork the dough.
5
Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over the fruit filling. sprinkle topping with the seasoned sugar mix.
6
Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 35 minutes of baking. remove foil and carefully transfer to wire rack to cool.