4½cupsfresh peaches, peeled and sliced thickly**Don't cut them too thin or they will dissolve while baking.
2cupsfresh blueberries
⅓-½cupwhite sugar, depending on the sweetness of the fruit
1tbspcornstarch
⅛tspcinnamon
Zest of 1 lemon
2tspfresh lemon juice
Biscuit Topping:
1cupflour
¼ cup + 2 tspwhite sugar, divided
2tbspcornmeal
2tspbaking powder
¼tspbaking soda
¼tspsalt
4tbspunsalted butter, melted and cooled
⅓cup buttermilk
½tspvanilla
⅛tspcinnamon
Instructions
Preheat the oven to 375 degrees. Coat a 10-inch cast iron skillet with cooking spray.
Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the sliced peaches, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a 10-inch cast iron skillet.
Place into the oven and bake for 25 minutes.
Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
One minute before the peaches & blueberries come out of the oven, add the buttermilk mixture to the flour mixture; stir with a rubber spatula until just combined and no dry pockets remain.
To assemble and bake, remove the peaches and blueberries from the oven; increase the oven temperature to 425 degrees.
Divide the biscuit dough into eight equal pieces and place them on top of the hot fruit filling, spacing them 1/2 inch apart (they should not be touching).
Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
Return to the oven and bake for 15-18 minutes.
Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with vanilla ice cream or whipped cream. Enjoy.