• Preheat oven to 375°F.

Filling

• Combine the peaches and blueberries in a bowl along with sugar, flour, lemon juice, zest, and spices. Stir gently until the flour and spices are well distributed.
  6 cups fresh peaches, 2 cups blueberries, ⅔ cup sugar, ¼ cup flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon lemon juice, 1 teaspoon lemon zest
• Place fruit mixture in a lightly greased 2 quart baking dish.

Topping

• In a separate bowl, combine flour, sugar, baking powder, and salt together.
  1 ½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt
• Cut in butter with fingers or a pastry blender until the mixture resembles coarse crumbs.
  6 tablespoons butter
• Stir in the milk just until the mixture comes together. A few small lumps are fine. Do not overmix.
  ¾ cup milk
• Scoop large dollops of the cobbler topping onto the fruit mixture. Leave some uncovered areas of fruit.
• Bake in preheated 375°F oven for 40-50 minutes until the topping is golden and the filling is bubbling throughout.
• Remove from oven and let cool. Serve warm or at room temperature.