Directions:

Preheat oven to 375° F.

Place peaches and blueberries in a large bowl. Toss with sugar to combine.

Coat a pie dish or 2-quart baking dish with cooking spray, and arrange peaches and blueberries evenly inside.

For cobbler topping, combine flour, salt, and baking powder in a bowl, stirring well with a whisk. Place sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to mixture, beating just until combined.

Spread batter evenly over peach and blueberry mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet.

Bake at 375° for 45 minutes or until topping is golden and filling is bubbly.