预热烤箱至400华氏度。将鲜奶油和鸡蛋在碗中打匀备用。在一个大碗中，加入前5种配料，搅拌均匀。加入黄油，用双手搓黄油到面粉混合物中，注意不要挤压或捣碎。一旦面粉变成松散的粗粉，就开始加入四分之三杯的奶油混合物，每次少量，直到开始成球。把剩下的奶油和面团放在一边。

在10英寸的铸铁煎锅内涂上黄油。备用。在一个4夸脱的罐子里装满四分之三的水。放在炉子上，用小火煮水。把一个带滤锅的碗放在一边。用刀在每个桃子底部画一个“X”。当水沸腾后，一次放入3到4个桃子。让桃子煮3到5分钟。小心地把桃子拿出来，让它们在碗里冷却，用滤锅放在一边。重复处理剩下的桃子。 Once peaches are cool enough to handle, peel the skins off from the scoring site. Cut into quarters and place into bowl with the reserved liquids from cooling. Add the sugar, cornstarch, pinch of salt, and the scraped vanilla beans from the vanilla bean pod. Toss with fresh blackberries and fill prepared skillet. Place skillet on top of baking sheet lined with parchment paper and place in preheated oven. Allow the filling to heat and begin to bubble, about 10 to 20 minutes. Carefully remove from oven (mixture may spill over during process), and place the drop biscuits over the top of the hot cobbler. Coat with the remaining cream mixture and sprinkle with remaining 2 tablespoons of sugar. Place back in oven for 25 to 35 minutes, or until biscuits are golden brown.

放置30分钟或一小时后再食用。最好配一勺香草冰淇淋。