Bubbling mixed berries — blueberries, blackberries, and raspberries — get tossed with sugar, a touch of cornstarch, and bright lemon zest and juice until they turn glossy and jammy in the oven. Spoonfuls of buttery biscuit dough get dropped right over the top, leaving gaps for that fruit to peek through and bubble up around the edges as it bakes. A sprinkle of coarse sugar on top bakes into a delicate, crackly crust, while the biscuits underneath turn deeply golden. Let it rest those ten minutes out of the oven and the filling settles into a thick, spoonable syrup that's perfect under a scoop of vanilla ice cream. This one's an easy favorite to keep on hand for a gluten free dessert table, since the fruit filling does most of the flavor work while the topping bakes up tender and craggy. Warm, fruity, and endlessly comforting, it's the kind of dessert people go back for seconds on.
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Heat the oven to 375°F (190°C). In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the filling into a 9x13-inch baking dish and spread into an even layer.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
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