Three-Berry Cobbler

Preheat an oven to 350°F. Coat an 8-inch square nonreactive metal or ceramic baking dish with canola-oil cooking spray. (Do not use a glass dish.)

To make the filling, in a bowl, combine the blueberries, raspberries, strawberries, jam and tapioca. Using a rubber spatula, stir gently to coat the berries with the jam. Spread the fruit in an even layer in the prepared pan.

To make the crust, in a bowl, stir together the flour, baking powder, baking soda and salt.

By hand: In another bowl, using a wooden spoon, cream together the butter and sugar until fluffy and pale, about 3 minutes. Mix in about half of the buttermilk. Add about half of the dry ingredients and stir until almost combined. Stir in the remaining buttermilk. Add the remaining dry ingredients and stir until a thick, sticky batter forms. Do not overmix.

By mixer: In another bowl, using a handheld mixer, cream together the butter and sugar on high speed until fluffy and pale, about 3 minutes. Reduce the speed to medium and beat in about half of the buttermilk. Add about half of the dry ingredients and beat until almost combined. Beat in the remaining buttermilk. Add the remaining dry ingredients and beat until a thick, sticky batter forms. Do not overmix.

Drop the batter by heaping spoonfuls over the fruit. Spread it as evenly as possible, using the back of the spoon. Some fruit will be exposed.

Bake the cobbler until the crust is deep golden brown and the fruit juices bubble up around the edges and through any cracks, about 40 minutes. Transfer to a wire rack and let cool to lukewarm before serving. Scoop the cobbler from the dish onto dessert plates and serve. Serves 6.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).