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1
Adjust oven rack to lower-middle position and heat oven to 375F.
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2
FOR THE FILLING: Stir the sugar, cornstarch, cinnamon, and salt together in large bowl.
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3
Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine.
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4
Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
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5
FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, crystallized ginger, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine.
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6
Whisk melted butter, buttermilk, and vanilla in small bowl.
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7
Mix remaining 2 teaspoons sugar and ground ginger in second small bowl and set aside.
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8
One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
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9
TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425F Pinch of 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing then at least 1/2 -inch apart (they should not be touching).
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10
Sprinkle each mound of dough with ginger-sugar.
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11
Bake until fillling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes.
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12
Cool cobbler on wire rack 20 minutes and serve.
