Ingredients
cooking spray
1½tbspcornstarch
pinchcinnamon
pinchsalt
5cupsfresh mixed,such as raspberries, blackberries and strawberriessliced
¼cuphoney
1tbspfresh lemon juice
½tsplemon zest
½tspvanilla extract
¼cupwhite whole wheat flour
¼cupall purpose flour,unbleached
2tbspsugar
½tspbaking powder
¼tspbaking soda
pinchsalt
2tbspsweet whipped butter,such as Land O Lakes, chilled, cut into small pieces
⅓cuplow-fat buttermilk
1tbspcanola oil
Preparation
Preheat the oven to 375 degrees F. Spray a 10-inch cast iron or enamel skillet with oil.
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.
Bake for about 20 to 24 minutes until the berries are hot and bubbling on the edges.
Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda, and salt.
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.
In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mix until just moistened, being careful not to over-mix.
Carefully remove the skillet from the oven, increase the oven temperature to 400 degrees F and spoon the batter over the berries.
Place back in the oven and bake for about 15 to 18 minutes until the berries are bubbling and the topping is golden and cooked through.
Remove from the oven and let it cool for 15 to 20 minutes before eating.
