° 2/4 pounds peaches, half lengthwise, scored and cut into 3/4-inch-thick wedges (about 8 cups)
° 1 cup of blueberries (about half a litre)
° 2/3 cup granulated sugar
° 3 tablespoons cornstarch
° 2 tablespoons packed light brown sugar
° 1 tsp of lemon juice
° 1 teaspoon finely chopped fresh ginger, peeled
° 2 cups all-purpose flour
° 2 teaspoons of baking powder
° 1/2 cup cold unsalted butter (1 stick), cut into small pieces
° 1 vanilla, half lengthwise
° 1 c + 2 tbsp heavy cream, + more for brush
Sugar for sanding, for sprinkling
* Methods :
1.Preheat oven 375 degrees. . Combine peaches, blueberries, 1/3 cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger and a pinch of salt in a large bowl. Transfer to 12×8-1/2-inch baking dish; Sit apart.
2.Combine flour, baking powder, tsp salt and remaining 1/3 cup granulated sugar in medium bowl. Cut the butter into a delicate mixture using a pastry blender or knives to form as many pea pieces as possible.
3.Scrape the vanilla bean seeds into a cream. Stir with a fork to combine. Discard the pod. A cream mixture is added to grind the mixture. Stirring to it forms a sticky dough. Tear dough into 10 equal pieces; Order on filling. Brush the dough with cream, and sprinkle with sanding sugar.
4.Place a parchment-lined baking sheet on the bottom rack of the oven to catch the juices. Toss the cobbler on the top rack directly on the baking sheet until golden brown and juices boil, 55 to 70 minutes. If the top layer whitens too quickly, loosely cover the sheet. Letting cool for 1 hour before serving.