Blueberry-peach cobbler

Ingredients:

• 1 finished sheet shortcrust pastry
• 2 packages (450 g) defrosted sliced ​​peaches
• 450 g fresh blueberries
• 2 tablespoons of wheat flour
• 0.5 cups of sugar
• 1/4 tsp ground nutmeg
• 0.5 tsp vanilla extract
• 3 tablespoons chilled unsalted butter, cut into pieces
• 1 egg mixed with 1 tbsp water
• Cube sugar, crushed for sprinkling

Preparation:

1. Preheat oven to 200°C.
2. Roll out the dough to cover a 2-quart oval baking dish. In a large bowl, combine the peaches and blueberries. Add the flour, sugar, nutmeg, vanilla, and butter pieces. Pour the mixture into the dish and top with the dough.
   
   Using a fork, trim off any excess dough and create decorative corners by pinching and folding thin lines along the shape. Using a knife, make three slits in the center of the dough to allow air to pass through. Brush on the egg mixture and sprinkle with sugar.
3. Bake the cobbler until golden brown or the edges are bubbling, about 45 to 50 minutes.
   
   Recipe blackberry cobbler under a lid made of dough laid in strips.