Recipe 1/2 cup (1 stick) unsalted butter, melted 1-1/4 cup golden brown sugar, divided 3/4 cup gluten-free all-purpose flour 2-1/2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 2/3 cup low-fat or whole milk 3 cups fresh, sliced peaches, washed, dried and skin on (about 1/2-inch slices) 1 cup fresh blueberries, washed and dried 1/4 cup heavy cream Preheat the oven to 350 degrees F. Pour the melted butter into an 8-inch or 9-inch square baking pan. Set aside. In a medium-sized mixing bowl, combine 3/4 cup of the brown sugar, flour, baking powder, spices and salt. Once the dry ingredients are well blended, add the milk and stir. Evenly pour the mixture on top of the melted butter in your baking pan, and do not stir. Arrange the peaches and blueberries evenly on top of the batter. Sprinkle the entire top surface with the remaining 1/2 cup of brown sugar. Place the baking pan on a baking sheet (just in case it bubbles over), and bake until it's golden brown, about 45 minutes. Let the cobbler sit at room temperature for at least 30 minutes. Serve warm and drizzle each serving with a bit of the cream.