Serves 6-8 Ingredients 6 medium-sized peaches (or 5 large), peeled and sliced 9 ounces (1 1/2 cartons) blackberries 1/2 cup + 2 tablespoons sugar, divided 1 tablespoon cornstarch 1 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter or margarine, chilled 3/4 cup heavy cream (plus 1-2 tablespoons for brushing) Instructions 1. Preheat the oven to 375 degrees. 2. In a large bowl, combine the peach slices, blackberries, 1/2 cup sugar, and cornstarch. Let the fruit mixture sit while you prepare the biscuit topping, at least 10 minutes. 3. For the biscuit topping: in a food processor, combine flour, 2 tablespoons sugar, baking powder, and salt. Pulse to combine. Cut the butter into pieces and add to the bowl of the food processor. Pulse until the mixture looks crumbly and only small pieces (like the size of a pea) of butter remain intact. Add 3/4 cup heavy cream and pulse 2-3 times, until the dough comes together. 4. Place the fruit mixture in a skillet or cast-iron pan, and heat over medium until the juices bubble. Cook for 1-2 minutes. If you are using a casserole dish to bake the cobbler, transfer the fruit to it now. Bake the fruit for 20 minutes. 5. Divide the biscuit dough into 8 portions, flattening each one slightly. Place on top of the fruit and brush with remaining 1-2 tablespoons heavy cream. Bake for 40-45 minutes, until the biscuits are golden brown. If you are using a shallow skillet or casserole dish, you may wish to place a rimmed baking sheet below the cobbler as it bakes, to catch any fruit juice that may bubble over the top of the baking dish.