Peach Blueberry Cobbler

Toss peaches and blueberries together with cornstarch, brown sugar, lemon juice, ground ginger, salt, and 2 1/2 tablespoons of the sugar. Pour into an 8×8 inch baking pan. Set aside.

For the topping, whisk together the flour, baking powder, and the rest of the sugar. Cut in butter until you have crumbles the size of peas. In another small bowl, combine cream and vanilla. Add cream mixture to flour mixture and stir until you have a soft, sticky dough.

Spoon globs of dough evenly over the fruit. It doesn’t have to be perfect. In fact, the more imperfect it is, the better—it’s more rustic that way. Brush the dough with a little cream and sprinkle with sanding (or coarse) sugar.

Bake at 375 degrees F for 45-50 minutes until golden brown and bubbly.

Serve warm with ice cream if desired.