Skillet Mixed Berry Buttermilk Cobbler

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1. 1
   Preheat the oven to 375°F. Spray a 10-inch cast iron or enamel skillet with oil.
2. 2
   In a large bowl, whisk the cornstarch, cinnamon, and salt. Toss in the mixed berries and gently mix to coat. Add honey, lemon juice, lemon zest and vanilla then transfer to a 10-inch cast iron skillet.
3. 3
   Bake until the berries are hot and bubbling on the edges, about 20 to 24 minutes.
4. 4
   Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda and salt.
5. 5
   When the berries are ready to take out of the oven, cut in the chilled butter (must be very cold) using a pastry cutter (or 2 knives) until they form pebble-sized pieces.
6. 6
   In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, careful not to over-mix. Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.
7. 7
   Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.
8. 8
   Place back in the oven and bake until the berries are bubbling and the topping is golden and cooked through, about 15 to 18 minutes.
9. 9
   Remove from the oven and let it cool 15 to 20 minutes before eating.