Some cobblers, like this one, have a cake-like crust, which is particularly well suited to the apple-berry filling. During the cranberry season I substitute a cup of whole-cranberry relish for the raspberries and sprinkle the top with:

cinnamon sugar or crisp Red Delicious apples or a combination of seasonal apples, peeled & cored
3 tbsp. unsalted butter
1 tbsp. lemon juice
1/3 c. granulated sugar
1 c. fresh raspberries or blueberries or 1 1/2 c. chopped fresh strawberries

CAKE TOPPING:

5 tbsp. unsalted butter
1 c. all-purpose flour
2/3 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1 c. heavy cream
1 egg yolk

Cut the apples into bite-size pieces. Heat butter in a large skillet. Add the apples, lemon juice and sugar, cook over medium heat until softened, 5 to 6 minutes. Let cool for 5 minutes, then combine gently with the berries.

Preheat oven to 350 degrees. Place butter in a 9 inch square pan and put it in the oven to melt. Combine the flour, sugar, salt and baking powder in a mixing bowl. Add the cream and egg yolk and mix well. Remove the baking pan from the oven and pour all but enough butter to coat the pan into the batter. Spoon the apples an berries into the baking pan and pour the batter on top.

Place in the oven and check after 30 minutes, if the top is browning rapidly, cover the pan loosely with aluminum foil. Bake until a toothpick inserted near the middle comes out clean, confirming the cake is done, 35 to 40 minutes. Cool 30 minutes, then dust with confectioners' sugar. Serve warm with caramel cream or almond-amaretto ice cream.