Peach and Blueberry Cobbler With Hazelnut Biscuits

Preparation

1. Step 1

   Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.

2. Step 2

   Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.

3. Step 3

   Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)

4. Step 4

   In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don’t overwork the dough.

5. Step 5

   Drop the dough in 8 to 10 apricot-size balls (a scant ¼ cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.

6. Step 6

   Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.