Quite often the fruits and berries used for classic Southern cobblers are preboiled slightly to produce maximum juice and flavor when baked. The concept behind this mixed berry cobbler is different, in that the berries are softened naturally with sugar and almost macerated in their own juices while the pastry is being made. The one major stipulation is that the berries be perfectly ripe, meaning that this is strictly a seasonal summer cobbler. Unlike many cobblers, which are made with a lattice crust, this one is covered completely and snugly with dough to contain as much of the moisture and flavor as possible. This same recipe can also be used for single or mixed fresh fruit cobblers.
In a large bowl, combine the three berries and sugar, toss well, arrange evenly in the baking dish, and set aside.
To make the dough, combine the flour, cornmeal,
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