Peach Blueberry Cobbler
2 1/2 pounds peaches (about 5), halved lengthwise, pitted, and cut into ¾- inch-thick wedges
1 cup blueberries, about ½ pint
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 Zest from lemon
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into cubes
1 tablespoon vanilla extract
1 tablespoon cup plus 1 heavy cream, plus more for brushing
Sanding sugar, for sprinkling
Preheat oven to 375°F with racks in the upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon zest, lemon juice, nutmeg, cinnamon and 1/8 teaspoon salt in a large bowl. Transfer to a 2 quart baking dish; set aside.
Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas.
Add vanilla extract and cream to flour mixture. Stir until a soft, sticky dough forms. Here you can get crazy with your cobbles. You can dump spoonfuls of dough on top of the fruit, you can roll the dough out in an even layer and top your fruit or you can or you can cut your dough using a biscuit cutter and top your fruit. Once you have placed the cobbles on your fruit, brush dough with cream and sprinkle with sugar.
Place baking dish on a baking sheet and bake on top rack until topping is golden brown and juices are bubbling, 50 to 60 minutes. If your biscuits start browning too quickly, cover loosely with foil. Let cool on a wire rack for 15 minutes, then scoop into bowls serving with whipped cream or vanilla ice cream.