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SERVES:
8 (one 9 x 13-inch baking dish)

INGREDIENTS:

• 2 cups (one pint) blueberries


• 3 cups sliced strawberries


• 3 cups pitted cherries


• 1/4 cup light brown sugar


• 1/4 cup all-purpose flour


• 1/4 tsp ground cinnamon


• 1/4 tsp ground ginger


• 1 1/3 cups all-purpose flour


• 1/4 cup cornmeal


• 1/4 cup light brown sugar


• 1 Tbs baking powder


• 1 tsp salt


• 6 Tbs unsalted butter, cubed


• 1/2 cup buttermilk (or regular milk)


• 1 large egg

PROCEDURE:

Preheat the oven to 350 degrees and, for one 9 x 13-inch baking dish, you'll need about 8 cups of fruit total.

Use a large mixing bowl to combine 2 cups blueberries, 3 cups sliced strawberries and 3 cups pitted cherries then add 1/4 cup light brown sugar, 1/4 cup all-purpose flour, a pinch of ground cinnamon and ground ginger and toss to combine.

Put that mixture into the 9 x 13-inch baking dish, place that into the preheated oven and then start the cobbler dough.

Combine 1 1/3 cups all-purpose flour with 1/4 cup cornmeal and 1/4 cup light brown sugar, add 1 Tbs baking powder and 1 tsp kosher salt.

Then add 6 Tbs cold, cubed, unsalted butter and use a pastry cutter to incorporate that.

Whisk 1 large egg into 1/2 cup buttermilk then add that to the flour mixture and gently mix until it is just combined.

Give the fruit about a 10-15 minute head start in the oven then take it out and divide the cobbler dough into 8 equal servings on top of that and place the baking dish back into the oven to finish baking.

That will take just about 20-25 minutes to finish baking, the tops of the cobbler will be golden brown and the fruit will be bubbling.

HINTS:

Use a different combination, or just one kind, of summer berries or fruit, the important thing is that it equals 8 cups total.