A lattice crust gives any fruit cobbler a fancy upgrade, which is why it’s often reserved for church suppers and other special meals where you want dessert to look its best. Our Deep-Dish Berry Cobbler is still relatively fuss-free thanks to refrigerated piecrust, though you can also use homemade pastry if you prefer. We love the rich, jammy flavor that comes from raspberries, blackberries, and blueberries, but you can use whatever type or combination of fresh berries you have on hand. Just make sure that the total amount of berries that goes into the filling (8 cups) is the same. Also make sure the filling is bubbling before you remove the dish from the oven. This is a sign that the cornstarch has been activated so the filling will be nice and thick. Serve this berry cobbler warm or at room temperature in shallow bowls. And don’t forget to top each serving with a generous dollop of sweetened whipped cream or scoop of vanilla ice cream.