° 2/4 pound peaches, halved lengthwise, trimmed and cut into 3/4-inch-thick wedges (about 8 cups)
°1 cup blueberries (about half a liter)
°2/3 cup granulated sugar
° 3 tablespoons cornstarch
° 2 tablespoons packed light brown sugar
1 teaspoon lemon juice
° 1 teaspoon fresh ginger, finely chopped and peeled
°2 cups all-purpose flour
° 2 teaspoons baking powder
°1/2 cup cold unsalted butter (1 stick), cut into small pieces
°1 vanilla, halved lengthwise
° 1 c + 2 tablespoons heavy cream, + more for brushing
°sugar for sanding, for sprinkling
The oven is preheat to 375 degrees. . Mixed peaches, raspberries, 1/3 c granulated sugar, cornstarch, brown sugar, lemon juice, ginger, & a pinch salt in a large bowl. Transfer to a 12 x 8-1/2-inch baking dish; Sit away.
Combine flour, baking powder, 1 teaspoon salt and seal 1/3 cup granulated sugar in a medium bowl. Cut the butter into delicate aggregates using a pastry blender or knives to form as many pea portions as possible.
Scrape the vanilla seeds into the cream. Stir with a fork until blended. Discard the capsule.
Cream aggregate is brought for grinding aggregate. Knead the sticky dough.
Divide the dough into 10 identical parts; Ask when packing. Grease the dough with cream and sprinkle it with sanding sugar.
4. Place a baking sheet covered with parchment paper on the bottom rack of the oven to trap juices. Invert cobbler on top rack immediately on baking tray until boiling is golden brown and juices are running, fifty-five to 70 minutes. If the top layer blanches too quickly, cover the leaf loosely.
Leave to cool one hour before serving.