Scarlet Cobbler Ingredients Cake 1 tablespoon cornstarch 3/4 cup sugar 1 1/2 cups fresh or frozen cranberries 1 1/2 cups fresh or frozen blueberries 1 cup sugar 1/2 cup unsalted butter; softened 1 egg 1 teaspoon baking powder pinch of cinnamon, nutmeg and salt zest of one lemon 1 1/2 cups all purpose flour Topping 1/2 cup all purpose flour 1/2 cup light brown sugar; packed 1/2 teaspoon cinnamon 1/4 cup unsalted butter 1/4 cup chopped nuts confectioners' sugar for garnish Method Grease and flour a 10 inch spring - form pan. Place a circle of baking parchment on the bottom. Preheat oven to 350°F. In a large bowl, combine cranberries, blueberries, cornstarch and sugar. Cream the 3/4 cup of sugar with the butter until well combined. Blend in egg, vanilla, and milk. Fold in baking powder, cinnamon, nutmeg, salt, lemon zest, flour and baking powder to make a smooth batter. Topping Mix flour with sugar and cinnamon. Break butter into this and fold in nuts to make a crumbly mixture. Set aside. Spoon two thirds of batter into bottom of pan. Arrange fruit on top. Spoon in remaining batter. Sprinkle on topping. Bake until lightly browned, about 50 to 55 minutes. Cool well, remove from spring - form pan and dust with confectioners' sugar.