Michel's "This one is mine, that one is theirs" Cobbler with Sweet Yemeni Seasoning

INGREDIENTS

FOR THE PEACH FILLING

1 pound yellow peaches (3 medium peaches), peeled, pitted, and cut into ¼-inch slices

1 tablespoon lemon juice, from 1 lemon

⅔ cup sugar

1 teaspoon Sweet Yemeni Seasoning

FOR THE BLUEBERRY FILLING

1 pound Blueberries

1 tablespoon lemon juice, from 1 lemon

⅔ cup sugar

1 teaspoon Sweet Yemeni Seasoning

FOR THE BISCUIT TOPPING

1 cup all-purpose flour, spooned into a measuring cup and leveled off with a knife

7 tablespoons sugar, divided

1¼ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan

⅔ cup buttermilk

¾ teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 375°F. 4 1/2 quart baking dishes.

Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, and Sweet Yemeni Seasoning. Mix until well combined and the peaches are evenly coated. Set aside.

Make the blueberry filling: In a large bowl, combine the blueberries, lemon juice, sugar, and Sweet Yemeni Seasoning. Mix until well combined and the blueberries are evenly coated. Set aside.

Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda, and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.

Assemble and bake the cobbler: Transfer the fillings to the baking dishes. Drop the batter in evenly spaced dollops on top of the fillings using a small ice cream scoop. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden 40 to 45 minutes. Let cool for about 1 hour, then serve.