BLACKBERRY PEACH COBBLER

If you're making this entire menu in a single oven, we recommend baking
the cobbler ahead of time - that way you can reheat it while clearing
the table. Otherwise, you can just whisk together the dry ingredients
beforehand, but you'll have to excuse yourself during dinner to
assemble and bake the dessert.

2 tablespoons cornstarch
1 1/2 cups plus 1 teaspoon sugar
1 1/4 lb blackberries (5 cups)
2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick
wedges
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons whole milk

Put oven rack in middle position and preheat oven to 425=B0F. Butter a
13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity).
Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then
add blackberries and peaches and toss to combine well. Transfer to
baking dish and bake until just bubbling, 10 to 15 minutes.

While fruit bakes, whisk together flour, baking powder, and salt in
another large bowl, then blend in butter with your fingertips or a
pastry blender until mixture resembles coarse meal. Add milk and stir
just until a dough forms.

Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each),
then sprinkle dough with remaining teaspoon sugar. Bake cobbler until
top is golden, 25 to 35 minutes. Serve warm.

Cooks' note:
Cobbler can be baked 6 hours ahead and cooled completely, uncovered,
then chilled, covered. Before serving, let stand at room temperature 1
hour, then reheat in a preheated 350=B0F oven until warm, about 20
minutes.=20

Makes 12 servings.