Blackberry-Peach Drop Biscuit Cobbler

 There are those foods that carry you through those days, at the peak of summer, when even an 85 degree kitchen doesn't stop you from turning on your oven.

Blackberry-Peach Drop-Biscuit Cobbler
adapted from bon appetit | 4-6 servings

biscuit dough
3/4 cups flour
1 1/2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, chilled and cut into 1/2" pieces
1/4 cup sour cream

fruit
4-6 peaches, sliced
2 cups fresh blackberries
1 1/2 tablespoons flour
1/2 cup sugar
1 tablespoon lemon juice

Preheat oven to 375 degrees F. Whisk dry biscuit ingredients in a medium bowl. Add butter; using your fingertips, incorporate until only pea-sized pieces remain. Gently mix in sour cream. Knead in bowl until a biscuit-like dough forms.

Combine remaining sugar, flour, blackberries, sliced peaches, and lemon juice in a large bowl. Toss to coat. Pour into a square baking dish. Tear biscuit topping into crumbles and scatter over the fruit.

Bake cobbler until juices are thick and bubbling and topping is a deep golden brown, 45-50 minutes. Let cool for at least an hour.