Step 1

Preheat the oven to 375°F. Spray a 10-inch cast iron or enamel skillet with oil.

Step 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.

Step 3

Bake until the berries are hot and bubbling on the edges, about 20 to 24 minutes.

Step 4

Meanwhile in a medium bowl whisk the flours, sugar, baking powder, baking soda and salt.

Step 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.

Step 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.

Step 7

Carefully remove the skillet from the oven, increase the oven temperature to 400°F and spoon the batter over the berries.

Step 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.

Step 9

Remove from the oven and let it cool 15 to 20 minutes before eating.