Fruit Cobbler

Toss 4-5 cups of fresh fruit with 1/2 c sugar, 1 Tbsp corn starch and a little grated lemon zest. Use an 8x8" pan or individual dishes and back the fruit at 375° for 25 min. Meanwhile whisk together:

1 1/3 c. flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda

Cut in 1/4 c cold butter
2/3 c buttermilk

You can use a food processor to add the butter and buttermilk. While the fruit is still bubbling add dough in clumps to fruit. Raise oven to 425° Sprinkle top with cinnamon sugar (2 tsp) and bake for 20 min.