Strawberry and Cherry Buttermilk Cornmeal Cobbler (Edit recipe)

This Strawberry & Cherry Buttermilk Cornmeal Cobbler is my ideal summer dessert: an easy and breezy process (that takes about 20-30 minutes and is hard to mess up) and a result that ends in bubbling cooked down berries that fill your kitchen with a heavenly aroma. Seriously does it get any better than those few moments right after you pull something like this out of the oven and you see those bubbles?

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	310
Fat:	14 g
Carbohydrates:	42 g
Protein:	9 g
Cholesterol:	31 g
Sodium:	211 mg
Fiber:	1 g
Sugars:	20 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 6

Ingredients

For the fruit

1 lb Strawberries, quartered
1 lb Fresh Cherries, pitted (whole or sliced)
1/4 cup Granulated White Sugar
2 tsp Cornstarch
1/2 tsp Kosher Salt, (or 1/4 tsp sea salt)
1/4 tsp Cardamom Seed

For the biscuits

1/2 cup All Purpose Flour
1/2 cup Almond Flour, 1/2 cup (56g) almond flour
1/2 cup Cornmeal, (you can do fine or coarse. I love coarse due to the texture, but I think most people prefer fine)
1/4 cup Granulated White Sugar
1/2 tsp Kosher Salt, (or 1/4 tsp sea salt)
6 Tbsp Unsalted Butter, super cold (freeze before using)
1/2 cup Buttermilk

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the biscuits

Preheat oven to 375. Place your stick of butter in the freezer (this will help later, just trust me). Make sure you keep your buttermilk in the fridge until you need it.
Add sliced strawberries and pitted cherries to either a large or bowl or directly into whatever vessel you plan to bake/serve this cobbler in- YES, it's that easy. You can bake this in a 8 or 9'' square baking dish, a 8'' or 9'' deep cast iron skillet, or even an oval baking dish (see above for my variations).
Add 1/4 cup sugar, cornstarch, salt, and cardamom to the berries. Toss to thoroughly coat and set aside.

Make the filling

In a large bowl, add in all dry ingredients: all-purpose flour, almond flour, cornmeal, 1/4 cup white sugar, and salt. Stir to mix thoroughly.
Using a large cheese grater, grate in butter (this almost a whole stick, but not quite). Once all grated, use your hands to mix the butter and the flour and try to coat the butter with the flour. Be careful about overmixing or getting the butter too warm/soft.
Pour in buttermilk. Using a large spoon or spatula, mix until the dough is cohesive and one.
Scoop batter onto berry mixture in ~1/2 cup mounds. While you don't want to flatten the mounds completely, push them down just slightly so they aren't super tall.

Bake

Bake in oven until the berry mixture is thick and bubbly (not juicy/watery) and the biscuits are golden brown on top, 40-45 minutes.
Let cool for at least 30 minutes (ideally 60 minutes) before serving (otherwise the juices will run).