Triple Berry Cobbler

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Today's recipe is one I made for my grandma's birthday dinner last weekend. We all got together and my mum and my aunt made stuffed veal breast (because that's what my grandma always made for big family-meals). We ate our own weight in cheese at the farmers market, and then we brought even more home. I baked a cake, or two. And then there was the berry cobbler.
When I was in high school I used to make this apple and berry cobbler whenever I had people over. The main reason was that you could bake it in advance, take it out of the oven slightly early and then just stick it back in when people were nearly done eating their pasta.
I like pasta. A lot. And if I'm having people over for dinner chances are fairly hight that  it's going to involve pasta. I don't know about you, but I don't see the point in slaving in the kitchen all day long when people come over for the company. So why not eat something that's simple and will allow everybody do focus on what's important - gossip :)
Anyhow, how did we end up with the pasta? Let's get back to dessert!
So, what can I tell you about the cobbler, other than that I tend to stop talking and focus on eating as much as I can when anything involving a cobbler or crumble or buckle or a crisp is sitting in front of me. Because somehow these dishes make a bad day seem much better and a good day (like this time I made it) just phenomenal.
This cobbler is a twist on the one I used to make in high school which was based on a recipe in one of the early Jamie Oliver cookbooks (before he went off to save the world and whatnot).

Triple Berry Cobbler
1kg Blueberries, Blackberries, and Strawberries (not each but that's the combined weight)
2 tsp Balsamic Vinegar
100g Sugar
2 tsp Cornflour
200g Flour
1 scant tsp Baking Powder
1 scant tsp Salt
200ml Milk
150g Butter
Juice of 1/2 Lime
Cinnamon & Nutmeg

Preheat your oven to 180˚C.
Combine the berries (half or quarter the strawberries), balsamic vinegar and 150g of the sugar in a saucepan and heat over a medium heat for a few minutes. The berries will begin to sweat. Add the cornflour, stir until everything is combined and transfer into a 23cm or so pie dish (one of those deep ones).
Mix the milk and lime and set aside (I  started doing this when I didn't have any buttermilk at home with some lemon juice, but the lime juice adds a lovely flavour you don't get when you're using buttermilk, hence the extra step).
Combine the flour, baking powder, dals and remaining 50g sugar in a bowl, cut in the butter until the mixture resembles breadcrumbs. Add a generous pinch of nutmeg, then stir in the milk.
Drop pieces of the (fairly sticky) dough onto the berries. They don't have to be pretty or completely equal in size, I tend to aim for plum-sized blobs of dough.
Sprinkle with some cinnamon and perhaps another tablespoon or so of sugar and then it's off into the oven for 40-50 minutes until the biscuits are golden and the fruit is bubbling from between the biscuits.
This cobbler is lovely by itself, but ice-cream or whipped cream or even custard obviously don't hurt either.