Ingredients

° 2/4 pounds of peaches, half lengthwise, grooved, and cut into wedges 3/4-inch thick (about 8 cups)
° 1 cup of blueberries (about half a liter)
° 2/3 cup granulated sugar
° 3 tablespoons cornstarch
° 2 tablespoons packed light brown sugar
° 1 tablespoon of fresh lemon juice
° 1 teaspoon finely chopped fresh ginger, peeled
° salt
° 2 cups all-purpose flour
° 2 teaspoons baking powder
° 1/2 cup unsalted cold butter, (1 stick), cut into small pieces
° 1 vanilla, half lengthwise
° 1 cup plus 2 tablespoons of heavy cream, plus more for brushing
Sanding sugar, to sprinkle

Directions

1.Preheat oven to 375 degrees. . Stirring peaches, blueberries, 1/3 cup granular sugar, cornstarch, brown sugar, lemon juice, ginger, and a nip of salt in a large bowl. Transmit to a 12-by-8 1/2 inch baking dish; Sit apart.

2.Mix the flour, baking powder, teaspoon of salt and the rest 1/3 cup of granulated sugar in a medium bowl. Cut the butter into a delicate mixture using a pastry mixer or knives to form lumps of no more than small peas.

3.Vanilla bean seeds scrape into a cream. Stir with a fork to combine. Discard the pod. Cream mixture is added to grind the mixture. Stir until it forms a sticky soft paste. Detach dough to 10 equal pieces; Order on fill. Dough brush with cream, and sprinkle with sugar sanding.

4.Place a baking sheet lined with parchment on the bottom rack of the oven to catch juices. Mix the cobbler on the top rack directly over the baking sheet until golden brown and the juices boil, 55 to 70 minutes. If the top layer bleaches too quickly, cover the foil loosely. Permit cooled about 1 hour before serve.