Peach and Berry Cobbler | Louisiana Kitchen & Culture

Name: Peach and Berry Cobbler | Louisiana Kitchen & Culture
Ingredients: 2¾ pounds ripe peaches, halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups); 1 cup fresh blueberries blackberries or raspberries; 2/3 cup granulated sugar; 3 tablespoons cornstarch; 2 tablespoons light-brown sugar; tablespoon fresh lemon juice; teaspoon finely grated peeled fresh ginger; ½ teaspoon salt plus a pinch; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ cup (1 stick) cold unsalted butter, cut into small pieces; 1 vanilla bean, split lengthwise and seeds scraped (reserve pod for another use); 1 cup plus 2 tablespoons heavy cream plus more for brushing; Sanding sugar for sprinkling

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Peach and Berry Cobbler Recipe courtesy of Martha's American Food Serves 8 to 10 | | Click image to enlarge | Preheat oven to 375°F, with racks in upper and

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Ingredients

2¾ pounds ripe peaches, halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
1 cup fresh blueberries blackberries or raspberries
2/3 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons light-brown sugar
tablespoon fresh lemon juice
teaspoon finely grated peeled fresh ginger
½ teaspoon salt plus a pinch
2 cups all-purpose flour
2 teaspoons baking powder
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 vanilla bean, split lengthwise and seeds scraped (reserve pod for another use)
1 cup plus 2 tablespoons heavy cream plus more for brushing
Sanding sugar for sprinkling