Marionberry Cornmeal Cobbler

Isn't it awesome when you realize you randomly have all the ingredients to make something incredibly delicious, spontaneously?

Tart marionberries tossed with brown sugar and topped with a slightly savory, buttery topping made with a bit of cornmeal and cinnamon for a different and tasty twist on traditional cobbler.

Marionberry Cornmeal Cobbler
2 cups fresh marionberries
2 cups frozen marionberries (or 2 cups frozen and 2 cups frozen, thawed completely)
3/4 cup organic light brown sugar, divided
1/2 cup plus 2 tsp self rising flour, divided
2/3 cup yellow medium ground cornmeal
1/8 tsp salt
1/4 tsp cinnamon
1 cup earth balance vegan butter, cold and cubed

Preheat the oven to 350. Grease 4-2" ramekins.
Combine the fresh and frozen berries with 1/4 cup brown sugar and 2 tsp self rising flour. Let sit for 5 minutes. Divide amongst the 4 ramekins.
In another bowl, combine the remaining 1/2 cup brown sugar, 1/2 cup self rising flour, cornmeal, salt and cinnamon. Add in the butter cubes and break up with 2 forks or your hands until they cobbler topping is moist and the butter is pea sized. Divide the crumble in high piles on each cobbler, try not to press down or compact the topping too much.
Bake for 20 minutes or until the juices bubble and the cobbler topping is golden brown.