Peach and Blueberry Cobbler

1. Peel and slice the peaches. (If the skins cling, place the peaches in boiling water for 10 to 15 seconds to loosen them.) Remove the stems and leaves from the blueberries, rinse them, and sent them aside. Combine the peaches with the sugar, spices, lemon juice and tapioca. Set them aside in a saucepan while you make the biscuit.
2. Combine the dry ingredients and sift them together. If you are using whole vanilla, halve the bean lenthwise, scrape ou the seeds with the tip of a knife, and add them to the flour, lightly rubbing the seeds between your fingers to distriuite them, but don't worry if they clump together somewhat.
3. Cut the butter into small pieces; then cut it inot the dry ingredients until the mixture resembles coarse meal (can do this in a food processor).
4. Pre-heat the oven to 400F and set the peach mixture over low heat until the juices begin to boil.
4. Beat the egg witha fork and add the cream. If you are using vanilla extract, add it to the cream. Pour the liquid into the dry ingredients, and bring everything together with a few light, quick strokes of a fork.
5. Flour your work surface and turn ou the dough. Shape or roll it into a circle or rectangle about 3/8 - 1/2 inche thick. Cut our six 2 1/2-inch circles, and make a seventh circle out of the scraps.
6. Use a glass or earthenware baking dish with an 8-cup capacity. Pour clean blueberries then heated peaches into the dish and mix gently - the top of the sides should be 1 inch above the fruit. Lay the biscuit rounds over the surface and brush thier tops with cream or eggwahs. If desired, sprinkle with sugar to make them sparkle.
7. Bake the cobbler until the biscuits are browned, about 25 minutes.

Rating: 4.5/5 stars
*Can replace cream with buttermilk and add 1/4 tsp baking soda.
*Can use nectarines, or probably any stone fruit instead of peaches, though peaches are a fantastic combo with blueberries.
*Can replace 1/4 c flour with corn meal for a different biscuit.

Season: Summer