Preheat your oven to 350 degrees F
You will need a 9″Deep Dish Pie Plate
For the Peach & Blueberry Filling:
Fresh or Frozen Peaches 900g (approx 5c sliced from 4 large peaches)
Fresh or Frozen Blueberries 1/2 Dry Pint (1c)
Light Brown Sugar 105g (1/2c)
AP Flour 32g (4Tablespoons)
Lemon Juice from 1/2 a lemon
Vanilla Extract 1 tsp
**Thaw your peaches for approximately 1 hour before using, this way they will not be so solid frozen when they go into the oven
Bread Flour 392g (3c)
Granulated Sugar 85g (1/3c)
Salt 5g (1tsp)
Baking Powder 18g (1 Tablespoon + 2 1/2 tsp)
Cold Butter 70g (5Tablespoons)
Heavy Cream 16 fl oz
*Cinnamon Sugar as needed for the top
Combine all of the ingredients for the filling together in a large mixing bowl and toss together, to coat the fruit nicely.
Pour all of the filling into a casserole baking dish and then prepare the topping.
In another separate large mixing bowl, combine the flour, sugar baking powder and salt.
With a cheese grater, grate the cold butter into the flour mixture in the bowl and then work it all together with your hands until the butter has been incorporated and it is in tiny pieces throughout the flour. Be careful not to work it too much or your butter will start to melt and become oily.
Add the heavy cream all at once and continue to mix JUST UNTIL IT IS COMBINED, you are not making bread here, it is a light sticky dough that has no time to form gluten. You will then drop blobs of this dough onto the peach/blueberry filling in the casserole dish covering the fruit randomly.
Next sprinkle the top of the cobbler with cinnamon & sugar and bake for at least an hour at 350 Degrees F. The cobbler is done when you pull up a piece of the dough and it is not gooey and raw, but rather light and flaky. You may want to turn the oven temperature down to 325 degrees F at this point and continue baking until it is done. The filling will also start to bubble up, this is another sign your cobbler is done!
Serve warm, or cool completely, wrap loosely and store at room temperature for up to 4 days. Refrigerate for 7 days, re heat to serve.