Peach-Blueberry Cobbler (v)

Treat for the dog-days of summer.

Adapted from Martha Stewart Living, August 2005 (p146). Tip-o-the-hat to Veganaise for being such a great cream substitute in this recipe.

2½ pounds peaches, halved lengthwise, pitted, and cut into ¾-inch-thick wedges (about 8 cups)

1 cup blueberries (about ½ pint)

²⁄₃ cup granulated sugar

3 tablespoons cornstarch

2 tablespoons packed light-brown sugar

1 tablespoon fresh lemon juice

1 teaspoon finely grated peeled fresh ginger

salt

2 cups all-purpose flour

2 teaspoons baking powder

½ cup (1 stick) cold unsalted soy butter, cut into small pieces

1 vanilla bean, halved lengthwise (or 2 tsp vanilla extract)

¾ cup Veganaise + ¼ cup water

Sanding sugar for sprinkling

1. Pre-heat oven to 375°, with racks positioned in upper and lower thirds.
2. Stir together peaches, bluebetries, ¹⁄₃ cup granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8½ inch (2-quart) baking dish; set aside.
3. Whisk flour, baking powder, and remaining ¹⁄₃ cup granulated sugar in a medium bowl or stand mixer. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
4. Scrape vanilla bean seeds into the Veganaise; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Using a spring-loaded ice-cream scoop, scoop out 10 equal portions of dough onto the filling & sprinkle with sanding sugar.
5. Protect your oven with a parchment-lined cookie sheet on the lower rack. Bake cobbler on the top rack until the topping is golden brown and juices ar bubbling (55-70 minutes). If topping browns too quickly, cover loosely with foil.
6. Let cool 1 hour before serving.