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2 pounds (4-5 large) peaches
6 cups mixed berries, such as raspberries, blueberries and blackberries
1/4 cup light brown sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon Peach brandy, Kirsch or Grand Marnier
1/4 teaspoon ground cinnamon

1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons unsalted butter, chilled
2 tablespoons sliced almonds
2 tablespoons quick cooking oats
Pinch each cinnamon, nutmeg and cardamon
2 tablespoons heavy cream for glazing shortcakes
2 tablespoons sugar for glazing shortcakes

1. Prepare shortcake: Pre-heat oven to 375 degrees F. Prepare shortcake dough as directed. On a lightly floured board roll out dough to 1/2 inch thickness. Using a 2 1/2-inch cookie cutter cut out 12 circles re-rolling scraps if necessary. Place on a baking tray; cover loosely with plastic wrap. Refrigerate until ready to assemble cobbler.
2. Prepare filling: In large pot of boiling water blanch peaches for about 1 minute. Plunge into an ice-bath. Remove skins, cut in half and remove pits. Cut each half into 4 or 5 slices and place in large bowl.
3. Add mixed berries, brown sugar, lemon juice, Peach brandy and cinnamon. Stir to mix thoroughly. Spoon fruit mixture into a lightly buttered 13x9x2½-inch baking dish.
4. Prepare streusel: In a medium bowl, combine flour and sugar. Using a fork, cut in butter until it resembles coarse meal. Stir in remaining streusel ingredients.
5. Assemble cobbler: Sprinkle prepared streusel mixture over fruit filling in dish. Place prepared shortcake circles on top. Lightly brush shortcakes with heavy cream and sprinkle with sugar.
6. Bake for about 45-50 minutes or until shortcakes are golden brown and fruit filling is bubbling and thickened.
7. Remove from oven and allow to sit for 10 minutes before serving.