Cherry Berry Cobbler

The other day when I was at the local Hy-Vee with Mom, I noticed in the freezer case something with the Hy-Vee brand on it and it was called Cherry Berry Mix. The bag contained a fruit mixture of strawberries, cherries, blueberries, black berries, and red raspberries. This gave me an idea and I tried it today.

Combine in a large bowl;
2 16 oz packages of Hy-Vee's Cherry Berry Mix, partially thawed
3/4 C. white sugar
1/4 C. brown sugar
1/2 tsp. sea salt
1 tbsp. lemon juice
1/4 C. corn starch
1 tsp. cinnamon (I like Penzey's Vietnamese cinnamon)
1/2 tsp. nutmeg (I like to grate my own and use slightly less if grating your own)
1 tsp. vanilla (always use the good stuff, the best you can buy, make it real)
Mix this very well coating all of the pieces of fruit well.
Pour into a 10x10 baking dish treated with PAM
Heat the oven to 425F.

In the bowl of the food processor pulse to combine:
1 1/4 C. flour
1/3 C. sugar
1/4 tsp. sea salt

Add:
7 tbsp. cold unsalted butter (I cut it up on the tablespoon marks on the stick of butter)
Pulse until the butter in worked in and the mixture resembles a course meal.

In a small bowl combine and mix well
1 egg yolk
1 tbsp. cold water
1 tsp. vanilla (again,use the good stuff)
Add the liquid to the flour mixture all at once and pulse until the dough comes together. If it seems to dry add additional water 1 tsp. at a time. Remember, don't over work the dough, it will make it tough.
Turn the dough out onto a lightly floured work surface or pastry cloth. Pat to the shape of the baking dish and work to about 1/4 inch thick.
Place the dough over the fruit.
Brush egg white over the top of the dough and sprinkle with "sparkle sugar"
Bake at 425F for 10 minutes
Reduce the heat to 350F and continue baking for 50-60 minutes.
Cool about 30 minutes before serving with vanilla ice cream or whipped cream.

Yields 4-6 serving