Peach Blueberry Cobbler

Steps

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

2. In a large bowl, combine the peaches, blueberries, and lemon juice. Sprinkle with the white sugar, brown sugar, cinnamon, and cornstarch. Stir to coat and then pour into a 9x13 baking dish.

3. Bake the fruit filling in the preheated oven for 10 minutes. While the filling is baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

4. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.