A craving for berries spurred life member Carolyn Olesen to develop this recipe. “I’m a fiend for raspberries and was trying to come up with some kind of dessert,” she says. “All the berries at the store looked good, so I picked up three kinds.” Once in the kitchen, she remembered how she’d loved the topping from her mom’s peach cobbler. “I kind of took that idea and ran with it,” she says. Serve the cobbler with vanilla ice cream.

2 cups fresh blueberries
3 cups fresh raspberries
3 cups fresh blackberries
3/4 cup sugar, divided
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled, cut up
1 egg, lightly beaten
1/2 cup milk

1. Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.

2. Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk; stir into flour mixture until just moistened. Spoon over berries in small mounds.

3. Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.) Serve warm.

12 servings

PER SERVING: 250 calories, 9 g total fat (5 g saturated fat), 4 g protein, 40 g carbohydrate, 40 mg cholesterol, 195 mg sodium, 5 g fiber