Peach-Blueberry Cobbler

I found this recipe a couple weeks ago in the latest Cooking Light magazine. I bought the ingredients to make it last week and we finally did last night. Ben made it, actually. He likes to cook when he has time and when it's something he really, really wants to eat. :) Blueberries are one of his favorite things in this world. Here's the recipe:Peach-Blueberry Cobbler

Filling:
1/2 c. granulated sugar
2 T. all-purpose flour
1/2 t. grated lemon rind
1/4 t. salt
3 cups chopped peeled peaches (about 2 lbs)
2 c. fresh blueberries
1 T. fresh lemon juice
Cooking spray

Topping:
1 1/3 c. all-purpose flour
1/3 c. granulated sugar
1/2 t. baking powder
1/4 t. salt
3 T. chilled butter, cut into small pieces
2/3 c. low-fat buttermilk (we just used 2%, didn't have buttermilk)
1 1/2 t. turbinado sugar (we didn't have this either, just sprinkled regular sugar over)

1. Preheat oven to 400.
2. To prepare filling, combine first 4 ingredients in a large bowl. Add peaches, blueberries, and juice. Spoon mixture into an 8" square baking dish coated with cooking spray (we used a stone baking dish and it was fine). Bake at 400 for 15 minutes.
3. To prepare topping, lightly spoon 1 1/3 c. flour into measuring cups; level with a knife. Combine the flour, sugar, baking powder, and salt, stirring with a whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
4. Remove the dish from oven; drop dough onto peach mixture to form 8 rounds. Sprinkle dough evenly with turbinado sugar. Bake at 400 for 25 minutes or until bubble and golden (it took us about 35 minutes to get to golden).

(Serve with vanilla ice cream on top!)