Ingredients:

  • 6 medium ripe peaches, peeled and sliced (about 4 cups) (900g)
  • 2 cups fresh blueberries (300g)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons cornstarch (15g)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 teaspoon ground cinnamon (1g)
  • 1 1/2 cups all-purpose flour (180g)
  • 1/4 cup granulated sugar (50g)
  • 1 1/2 teaspoons baking powder (6g)
  • 1/4 teaspoon salt (1.5g)
  • 6 tablespoons (3 oz) cold unsalted butter, cut into small cubes (85g)
  • 3/4 cup buttermilk (180ml)
  • 2 tablespoons coarse sugar, for sprinkling (30g)

Instructions:

  1. In a large bowl, combine the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, and cinnamon. Gently toss to coat and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender, fork, or your fingers, until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  4. Gently stir in the buttermilk until just combined. Do not overmix. The dough will be shaggy.
  5. Pour the peach and blueberry filling into the baking dish.
  6. Drop spoonfuls of the cobbler dough evenly over the fruit filling. Don't worry about completely covering the fruit; rustic is good!
  7. Sprinkle the coarse sugar over the cobbler topping.
  8. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling.
  9. Let the cobbler cool for at least 15 minutes before serving.