Peach and Blueberry Cobbler

  • 2 cups fresh blueberries
  • 2 lbs fresh peaches
  • ½ tsp lemon zest
  • 5 Tbsp sugar
  • 1 3/4 cups plus 1 Tbsp unbleached flour
  • 1 Tbsp baking powder
  • Pinch of salt
  • 5 Tbsp cold unsalted butter
  • ¾ cup plus 1 Tbsp heavy cream

Preheat the oven to 400°F. Peel and slice the peaches. Combine with blueberries in a bowl and toss with the lemon zest, 3 Tbsp sugar and 1 Tbsp flour. Place fruit in a 10″ ovenproof baking dish. Sift together remaining 1 3/4 cups flour, remaining 2 Tbsp sugar, baking powder and salt in a large bowl. Cut the butter into small pieces or grate using the coarse side of a box grater. Cut butter into the flour mixture until crumbly and evenly distributed. Gently stir in heavy cream to make a soft dough, adding a little more cream if needed. Roll the dough out 3/4″ thick and cut into 3″ rounds using a cookie cutter or rim of a glass dipped in flour to avoid sticking. Arrange dough circles on top of the fruit and brush with 1 Tbsp heavy cream. Bake for 30-35 minutes until bubbling and lightly browned. Serve warm.