Peach-Blackberry Cobbler

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 cups blackberries 
• 0.3 teaspoon cinnamon 
• 2 tablespoons cornstarch 
• 0.3 teaspoon ginger dried
• 2 cups flour 
• 1 teaspoon juice of lemon freshly squeezed
• 0.3 cup brown sugar light packed
• 5 tablespoons brown sugar light
• 2 pinches mace 
• 0.8 cup milk 
• 8  peaches pitted peeled cut into 1-inch chunks
• 0.5 teaspoon salt 
• 1 pinch salt 
• 1 tablespoon sugar 
• 6 tablespoons butter unsalted cold cut into pieces ()

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan
• hand mixer

Directions

1. Preheat the oven to 350 degrees F. In a bowl, combine the peaches, cornstarch or flour, brown sugar, lemon juice and salt, tossing gently. Carefully fold in the blackberries and transfer the mixture to an 8-cup baking dish. Set aside.
2. Topping: In a mixer fitted with a paddle attachment (or hand mixer or your fingertips), mix the flour, salt, brown sugar, baking powder, ginger, cinnamon, and mace or nutmeg.
3. Add the butter and mix until coarse and crumbly.
4. Add 3/4 cup of milk and mix just until combined. Turn out the dough onto a lightly floured surface and knead a few times to smooth it out. Form into a ball and roll out into the shape and size of the baking dish, about 1/2-inch thick.
5. Place the dough on top of the prepared fruit.
6. Brush the top of the dough with the remaining tablespoon of milk and sprinkle with the granulated sugar.
7. Place the cobbler on a sheet-pan to catch any juices that may boil over.
8. Bake until the top is golden brown and juices are bubbling, 25 to 30 minutes.
9. Let cool slightly before serving.
10. Serve warm or at room temperature.