Desserts can be tricky to match with wine, but when berries are involved, the quest becomes easier. Try this recipe, which makes 6 to 8 servings, with a fruitful Zinfandel, or almost any slightly sweet wine.

Filling Ingredients

 6 cups mixed berries (blackberries, raspberries and blueberries)
 1/2 cup sugar
 2 tablespoons cornstarch
 1/2 teaspoon salt
 Juice of 1 lemon

Topping Ingredients

 1 1/2 cups all-purpose flour
 1/4 cup plus 2 tablespoons sugar, divided
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 stick unsalted butter, cut in small pieces and chilled
 3/4 cup half-and-half
 2 tablespoons sugar

Preparation

1. Preheat oven to 375 degrees.

2. In a large bowl, toss together filling ingredients. Pile mixture into a 9-inch round baking dish or deep pie plate.

3. In another bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until mixture resembles coarse meal. Lightly toss with half-and-half until it forms a soft dough.

4. Drop the dough in tablespoon-size pieces on top of the berries until the surface is almost covered. Lightly pat the dough down to evenly distribute the top, but leave spaces for berries to show through. Sprinkle with 2 tablespoons sugar.

5. Bake cobbler 40 to 45 minutes until top is golden and berries are bubbling.