FILLING:

3 pints blueberries
2 tsp. lemon juice
2 lbs. peaches (peeled, pitted, and sliced in 1/4 wedges)
1/4 c. brown sugar

Combine blueberries with the lemon juice and set aside. Sprinkle the peach slices with the brown sugar and set aside.

PASTRY:

1 1/2 sticks sweet butter (cold)
3/4 tsp. salt
3/4 c. sugar
1 1/2 c. flour
2 tsp. baking powder
1/2 c. buttermilk
1 egg

Preheat oven to 400 degrees. Slice the butter into 1/4-inch pats and place them in a large bowl. Add the salt, sugar, and baking powder. Using hands or a pastry knife, combine the ingredients until the mixture resembles coarse cornmeal.

Make a well in the middle of the flour and butter mixture and add buttermilk and the egg. Stir to combine. In a 9 x 13 baking pan spread a layer of 1 1/2 pints of the blueberries. Cover with peaches then top with remaining berries using a rubber spatula.

Dab the cobbler dough on top, smoothing it as much as possible. Bake for 40 minutes until the fruit is bubbling and the crust is golden. Yields 8 servings.