2 Cups fresh blueberries, washed & dried
1 1/2 pound fresh peaches, peeled & thinly sliced
2 1/4 Cups flour, divided
2/3 Cups plus 3 Tablespoons sugar, divided
1/4 teaspoon nutmeg
4 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons unsalted butter, room temperature.
1 Cup heavy cream
2 Tablespoons sugar for sprinkling on top
Preheat oven to 375°.
In large bowl, mix, blueberries, peaches, 1/4 Cup flour, 2/3 Cup sugar & nutmeg.
Turn fruit into 2 quart baking dish.
Place 2 Cup flour, baking powder, salt & 3 tablespoons sugar in a mixing blow.
Cut butter into 1/2 Tablespoon size pieces & work into flour with your fingertips or pastry cutter until mixture resembles coarse meal.
With a wooden spoon, stir in cream & mix until just combined.
Using a tablespoon, drop batter over the top of fruit until entire surface is covered.
Sprinkle with 2 Tablespoons sugar.
Bake cobbler for 40 - 50 minutes.
The top will be golden & the center bubbling when done.