1. Preheat the oven to 350 degrees*, and spray a 9 by 13 inch baking dish or 2 1/2 quart oval baking dish with nonstick spray.  Set aside.

For the Berries

1. In a large bowl, mix berries with sugar and flour and stir.  Pour the berries into the prepared pan.

For the Cobbler

1. Stir white vinegar into heavy cream and let side while you prepare the cobbler, about 5 minutes.  This will cause the heavy cream to curdle and thicken.
2. In another large bowl, add flour, butter, sugar, salt, and baking powder.  Use a pastry cutter to cut the butter into the flour, until you have pea sized bits of flour coated butter.  You can also use a food processor to pulse the butter and flour together, and then mix in the sugar, salt, and baking powder by hand.  
3. Add the heavy cream mixture to the butter and flour mixture, stirring to bring together a crumbly dough.  You may need to finish bringing the cobbler dough together with clean hands.

To Assemble

1. Shape the cobbler dough into 1/2 inch thick disks with your hands, and place them evenly over the berries.  I made about 5 disks.  It’s okay if some of the berries remain uncovered.
2. Brush the top of the cobbler dough with 1-2 tablespoons of heavy cream and then sprinkle with coarse sparkling sugar if desired.
3. Bake the cobbler for 45-55 minutes, or until a toothpick inserted into the cobbler comes out clean.  The top will be golden brown and the berries will be bubbly around the edges.
4. Allow to cool slightly, and then serve warm with vanilla ice cream or whipped cream.
5. Store leftovers covered in the refrigerator for up to 3 days.