If cooking cobbler in a large dish, preheat oven to 325 F and if preparing in coffee cups, preheat oven to 350 F.
Toss fruit with 1/2 cup sugar, 2 tbsp flour, cardamom and cinnamon and spoon into baking dish or coffee cups.
In a mixing bowl or in an electric mixer fitted with the paddle attachment, combine flour, cornmeal, 2/3 cup sugar, baking powder and salt. Cut in butter until the texture of coarse meal.
Blend together milk, lemon zest and vanilla and add to pastry, mixing until pastry just comes together.
Spoon dough onto fruit, leaving a little space between spoonfuls to allow for expansion as cobbler bakes.
Bake for 30-35 minutes for coffee cups and 45 minutes for large dish.
Serve with vanilla ice cream if desired.