Ingredients
4 c. sliced peaches
3 c. blueberries
1/2 c. granulated sugar
3 tbsp. cornstarch
Juice and zest of 1/2 lemon
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
Pinch kosher salt
1 1/3 c. all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, cold
2/3 c. buttermilk
Preparation
Step 1Preheat oven to 375°. In a large bowl, toss together peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and a large pinch of salt. Let sit at least 10 minutes. Step 2Meanwhile, make topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to cut into flour until pea-sized. Add buttermilk and stir until just combined. Step 3Pour fruit filling and all juices into a 9”-x-13” pan. Drop large spoonfuls of topping all over. Bake until top is golden and peaches can be pierced easily with a knife, about 45 minutes. Let cool 15 minutes before serving.
Have you made this yet? Let us know how it went in the comments below!
