ield: 10-12 servings Prep Time: 35 minutes Cooking Time: 50 minutes For the Filling: 2 cups fresh blackberries 3 peaches, pitted and sliced into wedges 1/2 cup suagr juice of 1/2 a lemon 2 tsp corn starch 1 tsp vanilla pinch of salt 1. In a large bowl, combine the peaches, blackberries and sugar. Let stand 30 minutes. 2. Drain the juices from the fruit through a colander into a small saucepan. Stir the lemon juice, cornstarch, vanilla and salt into the juices. 3. Allow the sauce to come to a boil, turn to low and simmer for 2-3 minutes, or until thickened. 4. Return juices to fruit and toss to combine. Set aside. For the Biscuit Dough: 1 cup whole wheat pastry flour 1 cup pastry flour 1 tbsp baking powder 1 tsp fresh thyme 3 tbsp sugar 1/2 tsp salt 1/2 cup brown butter, cold and cubed** 3/4 cup buttermilk **How to make brown butter: In a small saucepan, heat butter over medium high. Allow to come to a boil, but do not stir. Swirl the butter around every minute or so. When the butter begins to foam up and there is a nutty smell and a brown tinge to the butter, remove from heat and cool in refrigerator. 1. In a large bowl, stir all dry ingredients to combine. 2. Cut in the cold brown butter with a pastry cutter until small crumbs form. 3. Pour in the buttermilk and stir until a dough is formed. Do not over mix. Pat the dough into a WELL greased 9″ cast iron pan, making sure to push the dough up the sides about halfway (it will rise a bit). 4. Pour fruit over crust and top with crumble topping (recipe follows). For the Crumble Topping: 1/2 cup butter, softened 1/2 cup sugar 1/2 cup all purpose flour 1/4 cup oats 1 tsp vanilla 1. Cream butter and sugar together in a small bowl. Add flour, oats and vanilla and mix well. 2. Using your fingertips, break the mixture apart into the top of the cobbler. 3. Bake in a 375°F oven for 50-55 minutes. Cool on a wire rack to room temperature and serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.