Peach-Blueberry Cobbler

• 2 3/4 pounds peaches halved lengthwise, pitted, and cut into 3/4-inch-thick wedges, about 8 cups
• 1 cup blueberries about 1/2 pint
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons light brown sugar packed
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon peeled fresh ginger finely grated
• salt
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 cup unsalted butter cold, 1 stick, cut into small pieces
• 1 vanilla bean halved lengthwise
• 1 cup heavy cream plus more for brushing
• sanding sugar for sprinkling

1. Preheat oven to 375 degrees
2. In a large bowl stir together peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt
3. Pour into a 12 x 8 1/2 inch (2 quart) baking dish and set aside
4. In a medium bowl whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar
5. Cut butter into flour mixture using a pastry blender or two knives to form clumps that are no larger than small peas
6. Scrape the vanilla bean seeds into the cream and stir with a fork to combine
7. Add cream mixture to flour mixture and stir until a soft, sticky dough forms
8. Divide dough into 10 equal pieces and arrange over filling
9. Brush dough with cream and sprinkle with sanding sugar
10. Place a parchment lined baking sheet on the bottom rack of your oven to catch juices
11. Bake cobbler on top rack until the topping is golden brown and the juices are bubbling, approximately 55 to 70 minutes

peaches, blueberries, granulated sugar, cornstarch, light brown sugar, lemon juice freshly squeezed, ginger, salt, flour, baking powder, unsalted butter, vanilla bean, heavy cream, sanding sugar

Taken from www.yummly.com/recipe/Peach-Blueberry-Cobbler-1669221 (may not work)