Peach-Blueberry Cobbler
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 5:52pm

Ingredients




2 3/4 pounds peaches, halved lengthwise, pitted, and cut into ¾-inch-thick wedges (about 8 cups)
1 cup blueberries, (about ½ pint)
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated, peeled fresh ginger
Salt 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 vanilla bean, halved lengthwise
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Preparation

1 Preheat oven to 375 degrees 2 In a large bowl stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt 3 Pour into a 12 x 8 1/2 inch (2 quart) baking dish and set aside 4 In a medium bowl whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar 5 Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas 6 Scrape the vanilla bean seeds into the cream and stir with a fork to combine 7 Add cream mixture to flour mixture and stir until a soft, sticky dough forms 8 Divide dough into 10 equal pieces and arrange over filling 9 Brush dough with cream and sprinkle with sanding sugar 10 Place a parchment lined baking sheet on the bottom rack of your oven to catch juices 11 Bake cobbler on top rack until the topping is golden brown and the juices are bubbling, approximately 55 to 70 minutes 12 If the topping starts to brown too quickly, cover the cobbler loosely with aluminum foil 13 Let cobbler cool for one hour on a wire rack before serving

About


adapted from Martha Stewart Living Magazine