Add the sliced fresh peaches, water, vanilla, and 1 cup of sugar to a large saucepot and cook over medium heat for 7 to 9 minutes or until the peaches are soft. Stir occasionally to ensure the ingredients are mixed in. Set aside.
In a large bowl mix together the flour, baking powder, salt, milk, and remaining 2 cups of sugar just until combined, do not over-mix.
Pour the melted butter into the bottom of a 13x9 casserole dish or divide between two 8” cast iron skillets. Strain the peaches and add them to the pan/s but reserve ½ cup of the liquid to pour over the top later.
Next, add in the blueberries and then pour the batter right on top of the fruit. Optionally sprinkle on the almond meal and then bake at 350° for 35-40 minutes or until it is browned on top and cooked throughout.
While the peach cobbler is baking, make the whipped cream.
Serve the peach cobbler with vanilla ice cream, leftover cooked-down fresh peaches, extra fresh blueberries, whipped cream, mint garnish, and some more almond meal.
Notes
Make-Ahead: You can make this up to 1 day ahead of time. Serve cold or reheat before serving.How to Store: Once cooled to room temperature, cover, and keep in the refrigerator for up to 5 days. It will freeze well covered for up to 2 months. Thaw for 1 day in the refrigerator before reheating.How to Reheat: Cover with foil and bake in the oven at 350° for 10 to 12 minutes or until hot. You can also take your desired amount and cook it in the microwave on a microwave-safe plate or bowl until hot.Other options for pans can be a 9×9 or a 13×9.The almond meal that is sprinkled over the top before baking is optional.You can replace the all-purpose flour with self-rising flour if you want.