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Peach and Blackberry Cobbler with Ricotta Biscuits✨ Fruit: 567g peaches, pitted and sliced thickly (cut smallish peaches into 8 slices each) 57g sugar 2 Tbsp cornstarch 144g blackberries Ricotta biscuits: 114g all-purpose flour 28g semolina flour 28g sugar 2½ tsp baking powder 1 tsp lemon zest 0.4g salt 42g unsalted butter, cut into ½-inch dice and frozen 227g ricotta drained if wet About 1 T heavy cream or buttermilk About 5g crystallized sugar, such as turbinado, Demerara. 1.To macerate the pe

Peach and Blackberry Cobbler with Ricotta Biscuits✨ Fruit: 567g pea…

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