Ingredients: 2 t. baking powder,1/2 teaspoon baking soda,3/4 cup butter, softened,1/3 c. buttermilk,2 tablespoons cornstarch,1 1/2 cups all-purpose flour,1/2 t. fresh grated lemon zest,6 oz. pkg fresh raspberries,1/4 t. salt,1 1/2 cups sliced fresh strawberries,1 cup sugar
Instructions:
- Preheat oven to 400 degrees f. In a large bowl, combine berries, cornstarch and sugar (1/3-1/2 c.).
- Add fruit to a 9-inch deep-dish pie plate (I used a 10-inch cast iron skillet).
- Bake on a foil-lined baking sheet until the fruit begins to release juices, 20-30 minutes.While the fruit is in the oven, prepare the topping. In a large bowl, combine flour, 1/4 c. sugar, baking powder, baking soda and salt. In a small bowl, combine buttermilk, butter and lemon zest. Just before taking the fruit out of the oven, add the wet ingredients to the dry ingredients.
- Mix until just combined (be careful to not over mix, or the cobbler topping will be tough).
- Remove fruit filling from the oven. Drop the dough by 8 even spoonfuls over the hot filling, spacing 1/2-inch apart.
- Sprinkle the top with the remaining 2 t. sugar. Return to the oven and bake until the topping is golden-brown and cooked through, 15-20 minutes. Cool at least 15 minutes before serving.
