* 1 pound blueberries (about 3 cups)
* 1-1/2 pounds strawberries , tops trimmed and strawberries quartered (about 4 cups)
* 3/4 cup granulated sugar
* 2 tablespoons cornstarch
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1-1/3 cups all purpose flour
* 1/2 cup cornmeal
* 2 tablespoons granulated sugar
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 1/2 cup unsalted butter , melted and cooled to room temperature
* 1 cup buttermilk , chilled and well-shaken (I use whole milk buttermilk)
* 1 tablespoon unsalted butter
* 1 teaspoon honey
* vanilla ice cream or lightly-sweetened whipped cream
MAKE THE FILLING
1. Preheat oven to 375 degrees F with rack in the middle position.
2. In a large bowl, toss together berries, 3/4 cup sugar, cornstarch, lemon juice, and vanilla extract. Transfer to a 13x9x2 baking dish set on a baking sheet (in case any fruit juices spill over).
MAKE THE BISCUIT TOPPING AND BAKE
1. Whisk together flour, cornmeal, 2 tablespoons sugar, baking powder, baking soda, and table salt.
2. Add cooled melted butter to chilled buttermilk. Stir until small butter clumps form. Stir butter and buttermilk mixture into the dry ingredients until just combined.
3. Drop biscuits over the fruit filling using heaping spoonfuls. Flatten just slightly with the back of your spoon to promote even baking. Topping will spread as it bakes.
4. Bake cobbler for 40-45 minutes, until filling is bubbling and topping is browned. Filling will thicken as it cools.
1. While cobbler is baking, melt together 1 tablespoon unsalted butter and the honey. Remove cobbler from oven and brush the biscuits with the honey butter mixture.
2. Let cobbler cool for 30-45 minutes, until just warm (cobbler is best served within a few hours of being made). Spoon into bowls and serve with vanilla ice cream or whipped cream.
You can also make this cobbler with blackberries or peaches! I find that raspberries are a bit too delicate and cook down too much before the biscuit topping is cooked.