Peach Blackberry Cobbler

12 medium peaches, skinned, peeled and sliced

1/3 cup all purpose flour

1/4 cup sugar

3 Tbs fresh lemon juice

1 tsp vanilla extract

1/4 tsp ground cinnamon

1/4 tsp salt

3 cups fresh blackberries

2 cups all-purpose flour

1/2 cup sugar

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup cold unsalted butter

1 1/3 cups buttermilk

coarse sugar, such as turbinado

Preheat oven to 400°F. Spray a 9 x 13" baking dish with non-stick spray, set aside.

In a large bowl, combine the peaches, flour, sugar, lemon juice, vanilla, cinnamon and salt. Stir gently to combine and let stand for 15 minutes. Gently fold in blackberries and transfer to the prepared baking dish.

Bake in preheated oven for 15 minutes.

Meanwhile, sift together the flour, sugar, baking powder, salt, and baking soda. Cut in cold butter with a pastry cutter until crumbly. When the filling has baked for 15 minutes, make a well in the center of the flour mixture and pour in the cold buttermilk. Stir just until combined and a soft dough forms. Drop by tablespoonfuls over the fruit mixture, sprinkle with coarse sugar, and return to the oven.

Bake until filling is bubbly, the topping is light golden brown and a toothpick inserted in the topping comes out clean, about 30 - 35 minutes. Serve warm.