° 2/4 pounds peaches, half lengthwise, scored and cut into 3/4-inch-thick wedges (about 8 cups)
° 1 cup of blueberries (about half a litre)
° 2/3 cup granulated sugar
° 3 tablespoons cornstarch
° 2 tablespoons packed light brown sugar
° 1 tsp of lemon juice
° 1 teaspoon finely chopped fresh ginger, peeled
° 2 cups all-purpose flour
° 2 teaspoons of baking powder
° 1/2 cup cold unsalted butter (1 stick), cut into small pieces
° 1 vanilla, half lengthwise
° 1 c + 2 tbsp heavy cream, + more for brush
Sugar for sanding, for sprinkling
Preheat oven 375 degrees. . Combine peaches, blueberries, 1/three cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger and a pinch of salt in a huge bowl. Transfer to 12×8-1/2-inch baking dish; Sit apart.
Combine flour, baking powder, tsp salt and closing 1/three cup granulated sugar in medium bowl. Cut the butter right into a sensitive aggregate the usage of a pastry blender or knives to shape as many pea portions as possible.
Scrape the vanilla bean seeds right into a cream. Stir with a fork to combine. Discard the pod.
A cream aggregate is brought to grind the aggregate. Stirring to it paperwork a sticky dough.
Tear dough into 10 identical portions; Order on filling. Brush the dough with cream, and sprinkle with sanding sugar.
4.Place a parchment-coated baking sheet on the lowest rack of the oven to trap the juices. Toss the cobbler at the pinnacle rack immediately at the baking sheet till golden brown and juices boil, fifty five to 70 minutes. If the pinnacle layer whitens too quickly, loosely cowl the sheet.
Letting cool for 1 hour earlier than serving.
Credit: Diabo Express Cooking