Ingredients

Filling:

4 pints strawberries; hulled and quatered

2 pints blackberries

2 pints raspberries

3/4 cup sugar

2 tbs cornstarch

Cobbler:

2 Cups flour

1/2 cup cornmeal

3/4 cup sugar

2 tbs minced candied ginger

1 tbs baking powder

1 tsp salt

2 sticks cold cubed butter

3/4 cup milk

Preparation

Preheat oven 375

  1. In food processor pulse all dry ingredients. Add butter, pulse until crumbly. Add milk, pulse till moist
  2. Scoop 15 mounds over filling. Bake 1 hour 15 min