Berry Cobbler

6 cups (750 g) Berries, if frozen thaw completely

1 cup (200 g) Sugar 

2 Tablespoons (15 g) Cornstarch

1/4 cup instant Tapioca

1 lemon, zested and juiced

1/2 teaspoon Vanilla

1 1/2 cups (188 g) Flour

1/2 cup (100 g) Sugar

1/2 Tablespoon Baking Powder

1/4 teaspoon Salt

6 Tablespoons cold Butter, cut into pads

1/2 cup Buttermilk, + 2 Tablespoons for topping

Cinnamon

Preheat oven to 350.

Put berries in a large bowl.  In a small bowl combine sugar, cornstarch, and instant tapioca.  Pour sugar mixture over fruit and combine.  Stir in lemon zest, lemon juice, and vanilla.  Pour fruit mixture into a 13x9 pan.  Let sit for 5-10 minutes before moving on.  

In a food processor, mix flour, sugar, baking powder, and salt.  Add butter and pulse till crumbled.  Drizzle in buttermilk while processing just until combined.  

Take a spoonful of dough and flatten it in your hand and lay across fruit in pan.  

Brush top of dough with 2 Tablespoons of Buttermilk.  Sprinkle Cinnamon on top.  

Bake for 50-55 minutes.