Peach and Blackberry Cobbler with Cinnamon Cream

These three ingredient biscuits will become your go-to whenever you're making a cobbler.

3 lbs mixed peaches, cut into ½" wedges
2 cups blackberries (~ 10 oz)
2 Tbsp. butter, cut into pieces
¼ tsp. sea salt
⅓ cup + 3 Tbsp. sugar
2 cups self-rising flour
2¼ cups heavy cream, chilled, divided
½ tsp. ground cinnamon

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Toss peaches, blackberries, butter, salt, and ⅓ cup sugar in a large bowl. Transfer to a shallow 3 qt baking dish.

Whisk flour and 3 Tbsp. sugar in a large bowl. Gradually mix in 1¼ cups cream with a wooden spoon until a soft, wet dough forms. Drop 8 dollops of biscuit mixture over peach mixture, spacing 1" apart; brush with cream and sprinkle generously with sugar.

Bake cobbler until tops of biscuits are lightly golden, 30-35 minutes. Reduce heat to 350°F (180°C/160°C fan, Gas Mark 4) and continue to bake until peach mixture is bubbling and biscuits are golden brown, 15-20 minutes more. Let cool at least 15 minutes.

Meanwhile, whisk cinnamon and remaining 1 cup cream and 1 Tbsp. sugar to soft peaks in a large bowl.

Serve cobbler with whipped cream alongside.

Makes 4 servings.

Make-Ahead: Cobbler can be made 6 hours ahead. Store at room temperature.