Categories: Desserts

Ingredients

• For the topping:
• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons cold butter
• 1/2 cup heavy cream or half & half
• For the filling:
• 1 1/2 pounds peaches
• 1 cup blueberries
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 375 and grease a 9-inch cake pan.

2. For the peaches, to peel them cut an X at both ends of the peaches. Add them to a pot of boiling water for 30 seconds, scoop out, rinse with cold water and then peel off the skin. Slice the peaches and remove the pits. You should have about 4 cups

3. To make the topping, in a bowl mix together the flour, cornmeal, baking powder, sugar, salt and cinnamon. With knives, a pastry blender or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the heavy cream until all ingredients are combined. The dough will be really sticky—this is how it’s supposed to be so don’t be worried.

4. Place the peaches and blueberries into the greased cake pan. Toss the fruit with the lemon juice, sugar, cornstarch and cinnamon. Spoon the batter on top and bake uncovered for 30 minutes or until brown and bubbling.

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