A golden, biscuit-topped cobbler piled high over a bubbling mix of blueberries, raspberries, blackberries, and strawberries, brightened with lemon juice and a little lemon zest so the fruit stays vibrant instead of syrupy-sweet. The topping comes together from a simple flour-based dough enriched with dairy free butter worked into pea-sized crumbs, then brought together with dairy free milk and a touch of vanilla for a tender, flaky bite. Dropped in big spoonfuls over the berries and finished with a sprinkle of coarse sugar, it bakes into deep golden mounds with crisp edges and soft, biscuit-like centers. Give it a short rest after baking and the filling settles into that perfect jammy, spoonable texture cobbler lovers crave. It's an easy, crowd-pleasing dessert to bring to a summer cookout or bake up any night you want something warm and fruity straight from the oven, and it fits neatly into a vegan spread without missing a beat.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, toss the mixed berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the berry mixture into the prepared baking dish and spread into an even layer.
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