Peach and raspberry cobbler with a pastry lid

Ingredients:

Cookie

• 1 and 3/4 cups all-purpose flour, plus extra for rolling
• 1/4 cup sugar, plus more for sprinkling
• 2 tsp baking powder
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 110 g cold butter, cut into cubes
• 1/8 cup heavy cream, plus more for greasing

Filling

• 5 large peaches, peeled and cut into pieces
• 1 cup raspberries
• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 1/2 cup honey
• 1 tbsp lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp. nutmeg

Preparation:

1. Preheat oven to 230°C.
   
   Make the top partCombine flour, sugar, baking powder, salt, and nutmeg in a large bowl. Using your hands or a blender, mix in the butter until the mixture resembles pea-sized grains of flour.
   
   Add the cream and mix thoroughly with a fork. Turn the dough out onto a lightly floured surface and knead it 4 or 5 times. Roll it into a 2 cm thick circle, then use a knife or glass to press out the cookies. Place the cookies on a baking sheet.
2. Preparing the fillingMelt the butter in a large skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon, and nutmeg and simmer, stirring occasionally, for about 5 minutes; add the raspberries. Top with the cookies. Brush the cookies with cream and sprinkle lightly with sugar.
3. Transfer the skillet to the oven and bake until the peaches begin to sizzle and the cookies are set, about 25 minutes. If the cookies are browning too quickly, cover them loosely with foil. Cool slightly before serving.
   
   In this Peach and Raspberry Cobbler You can add blueberries for a richer color.