Ingredients

4 1/2 cups frozen sliced peaches
2 cups blueberries, picked over
1/2 cup water
1/2 cup sugar, or to taste
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon fresh lemon juice
Butter, for the baking dish
1 (7.5-ounce) can refrigerator biscuits, pulled apart
Heavy cream, for brushing the biscuits
Sugar, for sprinkling the biscuits
Vanilla ice cream as an accompaniment, if desired

Directions

Arrange a rack in the center of
the oven and preheat to 450 degrees F. In a saucepan, combine the peaches, blueberries, water, sugar,
cornstarch, and lemon juice and bring to a boil. Lower the heat and let simmer for 5 minutes.

Transfer the fruit mixture to a buttered, shallow 1 1/2-quart baking dish. Arrange the biscuits on top of the
fruit mixture, and brush them with the cream and sprinkle with the sugar. Bake the cobbler until the biscuits
are browned and the fruit is bubbling, about 15 minutes. Let the cobbler cool slightly and serve with the ice
cream.