Provided by Damaris Phillips
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F with a rack in the center of the oven and a second rack underneath; place a baking sheet on the second rack (to catch drips).
- For the filling: In a large bowl, toss the peaches and blackberries with the granulated sugar, cornstarch and lemon juice. Transfer to a 3-quart baking dish.
- For the topping: Whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt in a large bowl. Using your fingers or two knives, cut in the butter and lard until a coarse meal forms. Create a well in the center and pour in the buttermilk. Mix until just combined. The dough will seem quite wet, but that's what you want for the topping.
- Drop spoonfuls of biscuit dough onto the filling, brush lightly with milk and sprinkle with the raw sugar.
- Bake until the fruit is bubbling and tender, and the biscuits are deep golden-brown and cooked through, 50 to 60 minutes. Cool for at least 15 minutes before serving.
- Meanwhile, make the whipped cream: Whip the cream and granulated sugar until soft peaks form. Fold in the almonds.
- Serve the cobbler warm or room temperature in bowls; top with dollops of whipped cream.
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