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1.Preheat oven to 375 degrees. . Stirring peaches, blueberries, 1/3 cup granular sugar, cornstarch, brown sugar, lemon juice, ginger, and a nip of salt in a large bowl. Transmit to a 12-by-8 1/2 inch baking dish; Sit apart.
2.Mix the flour, baking powder, teaspoon of salt and the rest 1/3 cup of granulated sugar in a medium bowl. Cut the butter into a delicate mixture using a pastry mixer or knives to form lumps of no more than small peas.
4.Place a baking sheet lined with parchment on the bottom rack of the oven to catch juices. Mix the cobbler on the top rack directly over the baking sheet until golden brown and the juices boil, 55 to 70 minutes. If the top layer bleaches too quickly, cover the foil loosely. Permit cooled about 1 hour before serve.