PEACH BLUEBERRY COBBLER (MARTHA STEWART)

PEACH BLUEBERRY COBBLER (MARTHA STEWART) image

Yield 10 people

Number Of Ingredients 14

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2 3/4 lbs. peaches, halved lengthwise, pitted and cut into 3/4" thick wedges (about 8 cups)
1 cup blueberries (about 1/2 pt)
2/3 cup granulated sugar
3 TBSP. cornstarch
2 TBSP. packed light brown sugar
1 TBSP. freshly squeezed lemon juice
1 tsp. finely grated nutmeg
salt.
2 cups all purpose flour
2 tsp. baking powder
1/2 cup COLD, unsalted butter (1 stick) cut into small pieces
1 tsp. vanilla
1 cup plus 2 TBSP. heavy cream, plus more for brushing
Turbinado sugar for sprinkling

Steps:

Preheat oven 375 degrees with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup sugar, cornstarch, brown sugar, lemon juice, nutmeg, & pinch of salt in large bowl. Transfer to 12"x8 1/2" (2+QUART) baking dish; set aside. Whisk flour, baking powder, 1/2 tsp. salt and remaining sugar in medium bowl. Cut butter into flour mixture, using pastry blender to form clumps no larger than small peas. Add vanilla and cream. Stir until soft, sticky dough forms. Divide into 10 pieces and arrange over filling. Brush dough with extra cream and sprinkle with turbinado sugar. Place lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over baking sheet until topping is golden brown and juices are bubbling, 55-70 minutes (mine took about 70 min.) If browning too quickly, cover loosely with foil. Let cool 1 hour before serving.