Here's the base - sliced white peaches, blueberries and raspberries, mixed with a little cornflour, brown sugar and a pinch of salt. These go into the oven to start cooking while you make the (easy) topping.

Filling: Peaches, berries, brown sugar, cornflour, salt

Topping: flour, rolled oats, sugar, baking powder, baking soda, cardamom, salt

Like making scones, you rub cold pieces of butter into the dry ingredients...

Topping: with butter rubbed in

... and then stir in your liquid, in this case, buttermilk, to make a dough.

With butermilk stirred in

Cooked filling

Unlike scones, however, you don't have to roll out the dough and cut out individual circles, but simply spoon the mixture over the semi-cooked fruit. (Yay for not having to clean a sticky floury bench - my most hated of all kitchen jobs!)

Cobbler topping, pre baking

Baked!

Breakfast Cobbler

I love how the top is crunchy and brown, the middles are fluffy, and the bottoms of the oaty buttermilk biscuits meld into the sticky sweet fruit filling.

With greek yogurt

If you wanted to go all-out, you could serve it with double cream (or vanilla ice-cream, live a little, why not?), but I think it's lovely with a generous dollop of tangy Greek yogurt. Obviously, the cobbler is nicest fresh, but I found that leftovers reheated well in the microwave for quick breakfasts through the week.

Peach and Berry Breakfast Cobbler with Oaty Buttermilk Biscuits
Adapted from Joy The Baker's Breakfast Cobbler in Homemade Decadence

Ingredients
For the filling
4 white peaches
1/4 cup blueberries, fresh or frozen
1/4 cup raspberries, fresh or frozen
1 tablespoon corn flour
2 tablespoons brown sugar
Generous pinch of salt
For the Oaty Buttermilk Biscuits
3/4 cups plain flour
1/4 cup rolled oats
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
Generous pinch of salt
60 grams cold unsalted butter
1/2 cup cold buttermilk
1 teaspoon demerara sugar

Method
Preheat the oven to 190C.
Chop the peaches into eighths (no need to peel, unless you really want to), and place in a mixing bowl with the blueberries and raspberries. Add the corn flour, brown sugar and salt. Stir gently until the ingredients are combined and the cornflour has pretty much dissolved. Place the fruit mixture into a 20cm pie dish, and then into the oven for about fifteen minutes.
Meanwhile, for the biscuits, stir together the flour, rolled oats, sugar, baking powder, baking soda, cardamom and salt. Cut the butter into small pieces, and using your fingertips, rub the butter into the dry mixture until it is evenly distributed and only small flecks of butter remain. Pour in the buttermilk and stir gently to combine.
Spoon quarter cupfuls of the biscuit mixture over the cooked fruit, then sprinkle with the demerara sugar. Bake for 25-30 minutes, or until the filling is bubbling and thick, and the biscuits are golden brown and cooked through.
Allow to rest for 20 minutes before serving.