Cherry and Cranberry Cobbler

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Crust:

2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan

1 3/4 cups all-purpose flour 

1/2 cup fine polenta, such as Bob's Red Mill 

1/2 cup powdered sugar 

1/2 teaspoon ground cinnamon 

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt 

Filling:

One 10-ounce bag frozen cherries, thawed and drained

One 10-ounce bag frozen cranberries, thawed 

2/3 cup light muscovado sugar or light brown sugar 

2 tablespoons all-purpose flour 

1 teaspoon orange zest (from 1/2 orange) 

1/4 teaspoon kosher salt 

Serving suggestion: whipped cream or vanilla ice cream