Ingredients:

  • 3 cups (450g) fresh peaches, peeled and sliced
  • 2 cups (300g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) cold buttermilk
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches and blackberries with granulated sugar, lemon juice, and cinnamon.
  3. Sprinkle the cornstarch and salt over the mixture and stir gently until the fruit is evenly coated in a translucent glaze.
  4. Pour the mixture into the baking dish, spreading the berries evenly so they don't clump.
  5. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  6. Stir in the cold buttermilk using a spatula until just combined. Stop as soon as the streaks of flour disappear to avoid a tough crust.
  7. Gently fold in the melted butter until the batter is smooth but thick.
  8. Drop spoonfuls of the batter over the fruit filling, leaving small gaps of fruit visible to allow steam to escape.
  9. Place the dish on the center rack of the oven and bake for 25–30 minutes until the topping is deep mahogany-gold and fruit juices are bubbling.