Instructions: Toss raspberries with sugar, brown sugar, lemon zest, cinnamon, nutmeg, cornstarch and rum. Place in lightly greased 11x17 pan.

For cobbler topping, cream butter and confectioners sugar. Add eggs and cream until well aerated. Combine flour, masa harina, cornmeal, baking powder, baking soda and cloves. Add the dry ingredients to the butter mixture, alternating with buttermilk.

Pipe batter onto raspberries in a trellis pattern, using straight-up tip.

Bake in a 350 degree oven until crust is browned and fruit is bubbling, about 30 - 35 minutes.

Serve with Lemon Shortcake (see recipe).

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