For the Berries:
- 6 cups fresh blueberries
- 2 cups fresh blackberries (large berries cut in half)
- 2/3 cup granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- Pinch of kosher salt
- 2 tablespoons cold unsalted butter, cut into cubes
For the Dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3 tablespoons granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk
- 1 large egg
- Vanilla ice cream for serving
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
- In a large bowl stir together the berries, sugar and lemon zest. Sprinkle the flour over the top of the mixture as well as a pinch of salt. Toss until thoroughly combined and set aside.
- To make the dough, in a large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add the cubes of butter and use a pastry blender (or your hands) to work the ingredients into a coarse meal. Some peas will be the size of small peas, other’s will be little flakes of butter. In a small bowl or liquid measuring cup, whisk together buttermilk and egg. Add the wet ingredients all at once to the dry ingredients and stir to combine. The mixture will be lumpy and clumpy.
- Spoon the berry mixture into a 9×13-inch pan. Dot the top of the berries with the remaining 2 tablespoons butter. Tear pinches of the dough from the bowl, and place them on top of the berries like little cobblestones. Sprinkle with a few tablespoons more sugar.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for 20-25 minutes more until the topping is deeply golden brown. Allow to cool slightly before serving. Enjoy with vanilla ice cream.
- Cobbler can be stores in an airtight container in the refrigerator for up to 3 days and can be reheated before enjoying leftovers.