Preheat oven to 350 degrees.

In a large bowl, combine all the ingredients for the berry filling and pour into a 10” cast-iron skillet, set aside.

In a medium bowl, combine the rice flour, tapioca starch, baking powder, baking soda and salt and set that aside as well.

In a bowl or stand mixer, blend butter and sugar until combined. Add egg, buttermilk, and vanilla, blend until combined.

Add the flour mixture slowly to the wet ingredients until well combined.

Pour batter over the berries in the skillet and bake 55-60 minutes, or until topping is golden brown and a toothpick inserted into the center comes out clean. Let cool and serve.

Makes 8 servings.