Blackberry Strawberry Cornmeal Cobbler
Serves: Serves 9-12
 
Ingredients
  • FOR THE FRUIT BASE:
  • 6 cups Blackberries
  • 4 cups Strawberries, sliced
  • ⅔ cup Coconut Palm Sugar
  • 1 tablespoon Cornstarch or Tapioca Starch
  • ½ cup Maple Syrup
  • Juice of ½ Lemon
  • 2 teaspoons Vanilla
  • FOR THE BISCUITS:
  • 1½ cups Flour
  • ⅓ cup Cornmeal
  • ½ cup Raw Cane Sugar or Coconut Palm Sugar
  • 1½ teaspoon Baking Powder
  • ⅓ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 8 tablespoons Cold Butter, cubed
  • 1 cup Buttermilk
Instructions
  1. FOR THE FRUIT BASE:
  2. Place all ingredients for the fruit base in a mixing bowl and toss until well combined. Spoon into a 9x13" baking dish and spread to fill the pan.
  3. FOR THE BISCUITS:
  4. Preheat the oven to 400 degrees.
  5. In bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk to form soft, sticky dough. With spoon, drop 9-12 evenly spaced mounds over the fruit mixture.
  6. Bake in preheated oven until topping is light golden brown and cooked through, about 35 minutes. Serve warm with vanilla ice cream.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/08/20/blackberry-strawberry-cornmeal-cobbler/