Peach and Blackberry Upside Down Cobbler

Directions

1. 1**How to make brown butter: In a small saucepan, heat butter over medium high. Allow to come to a boil, but do not stir. Swirl the butter around every minute or so. When the butter begins to foam up and there is a nutty smell and a brown tinge to the butter, remove from heat and cool in refrigerator.
2. 2Prepare filling first: In a large bowl, combine the peaches, blackberries and sugar. Let stand 30 minutes. Drain the juices from the fruit through a colander into a small saucepan. Stir the lemon juice, cornstarch, vanilla and salt into the juices.
3. 3Allow the sauce to come to a boil, turn to low and simmer for 2-3 minutes, or until thickened. Return juices to fruit and toss to combine. Set aside.
4. 4Then make the biscuit Dough: In a large bowl, stir all dry ingredients to combine. Cut in the cold brown butter with a pastry cutter until small crumbs form.
5. 5Pour in the buttermilk and stir until a dough is formed. Do not over mix. Pat the dough into a WELL greased 9" cast iron pan, making sure to push the dough up the sides about halfway (it will rise a bit).
6. 6Prepare the Crumble Topping:
7. 7Cream butter and sugar together in a small bowl. Add flour, oats and vanilla and mix well.
8. 8Using your fingertips, break the mixture apart into the top of the cobbler.
9. 9Bake in a 375°F oven for 50-55 minutes. Cool on a wire rack to room temperature and serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.