Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F.

Cut the peaches in half and remove the pits. Place the flat side of the peach down on the cutting board and cut into small wedges.

Combine the peaches, raspberries, sugar, lemon juice and zest, cornstarch, salt and nutmeg in a large bowl and stir to combine.

Place into a greased cast iron pan, making sure to scrape any juices from the bowl with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula and into the pan. Bake for 15 minutes at 400°F.

For the topping, in a large bowl measure the flour, baking powder, sugar and salt. Add the butter in small cubes, and mix by hand, rubbing the butter in until the flour becomes crumbly in texture. Pour the milk into the mixture and mix until just combined.

Place the topping mixture in small spoonfuls evenly over the baked peaches and berries, covering the top as best as possible.

Bake for 30 – 40 minutes until the top is golden brown and a pick inserted into the center of the topping comes out clean. Let rest 15 minutes before serving.

While the cobbler is baking, for the cinnamon chantilly combine cream, icing sugar, vanilla and cinnamon in a bowl and whisk until the mixture becomes stiff and resembles whipped cream. Keep chilled until serving over top of warm cobbler.