Summer Berry Shortcake Cobbler: Crisp

Instructions:

1. Combine the strawberries, blueberries, and raspberries in a bowl.
2. Stir in the maple syrup, lemon juice, cornstarch, and cinnamon.
3. Let the mixture sit for 10 minutes to allow the juices to thicken into a glossy glaze.
4. Pour the berry mixture into a 9-inch cast iron skillet or baking dish.
5. Whisk the flour, baking powder, and salt in a large bowl.
6. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps.
7. Fold in the Greek yogurt and cream gently until a shaggy dough forms, being careful not to overmix.
8. Spoon the dough in dollops over the berry mixture, leaving small gaps for the fruit juices to bubble through.
9. Bake at 375°F (190°C) for 35-40 minutes until the topping is a deep mahogany-gold and the juices are bubbling.