Fresh peaches! Fresh blueberries! If you live in the South, a visit to your local farmer’s market would not be complete without bring home some of these delicious fruits, which are now in the heights of their seasons.
This recipe is so easy to make – the hard part is waiting for it to cook as your kitchen starts to smell like heaven. Serve warm or at room temperature, and if you want to be extra decadent, add some fresh whipped cream or a scoop of vanilla ice cream on top.
- 4 cups fresh peaches, peeled and sliced
- 1 cup fresh blueberries
- ½ cup sugar
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- ½ lemon, juiced
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- ¾ cup 2% milk
Preheat oven to 375F. Spray a 3 quart casserole dish with cooking spray and add the peaches and blueberries, mixing well.
Add the next 5 ingredients and stir until the fruit is coated. Bake for 10 minutes.
While the peaches and blueberries bake, prepare the topping by combining the flour, sugar, baking powder and salt in a large bowl.
Add the milk, butter and vanilla extract and stir until combined. Pour the topping over the fruit and bake for 35 minutes or until the top is a nice golden brown.
Eat, drink and be merry!