1. Preheat the oven to 375°F (190°C) and lightly grease a 10-inch cast iron skillet.

2. In a bowl, toss berries with lemon juice, honey or maple syrup, and cornstarch until coated, then spread in the skillet.

3. In another bowl, whisk flour, baking powder, and salt; stir in melted butter, Greek yogurt, almond milk, and vanilla until just combined.

4. Spoon the batter over the berries, leaving some fruit exposed, and sprinkle with turbinado sugar or oats if using.

5. Bake for 30 to 35 minutes until the topping is golden brown and the filling is bubbling.

6. Let the cobbler rest for 10 minutes to thicken before serving.

7. Serve warm, optionally with vanilla frozen yogurt or whipped coconut cream.