Blueberry-peach cobbler with raspberries

Ingredients:

Cookie

• 6 tbsp (90 g) butter, cut into small pieces, plus more for greasing
• 1.5 cups all-purpose flour, plus more for rolling out the dough
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 tsp. nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream, plus more for greasing
• Coarse sugar for sprinkling

Filling

• 1.3 kg peaches, pitted, thinly sliced
• 2/3 cup sugar
• 1/4 cup cornstarch
• Grated zest and juice of 1/2 orange
• 1 teaspoon vanilla extract
• 200 g of raspberries
• 200 g of blueberries

Preparation:

1. Grease a 22 x 33 cm baking pan. Prepare the cookie dough: combine the flour, sugar, baking powder, nutmeg, and salt in a medium bowl. Add the butter and mix with your fingers until the mixture forms pea-sized grains.
   
   Add the heavy cream and stir until the mixture thickens. Turn out onto a floured surface and roll out to a thickness of 0.6 cm. Freeze for 10 minutes.
2. Preheat oven to 180ºC.
   
   Preparing the fillingCombine peaches, sugar, cornstarch, orange zest, juice, and vanilla in a bowl. Gently fold in the berries. Transfer to the prepared baking dish.
3. Cut circles from chilled dough using round cookie cutters. Arrange the circles on the filling; brush with heavy cream and sprinkle with coarse sugar. Bake until the cookies are golden brown and the filling is bubbling, 50 minutes to 1 hour. Cool on a wire rack.
   
   Recipe homemade pie filled with blueberries, raspberries and strawberries under a dough lid.