Ingredients:

  • 4 cups (600g) fresh peaches, peeled and sliced (about 4 medium peaches)
  • 1 ½ cups (225g) fresh blueberries
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (15g) cornstarch
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup (125g) all-purpose flour, sifted
  • ⅓ cup (67g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85g) unsalted cold butter, cut into small cubes
  • ⅓ cup (80ml) whole milk (or buttermilk for extra tang)
  • 1 large egg, lightly beaten (for brushing the topping)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Combine peaches, blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl. Toss gently to coat the fruit evenly and release some juices.
  3. Transfer the fruit filling to the greased baking dish and spread out evenly.
  4. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined into a soft dough, being careful not to overmix.
  5. Drop spoonfuls of the biscuit dough evenly over the fruit filling; the dough won’t cover all the fruit completely, creating a rustic look.
  6. Brush the biscuit topping lightly with beaten egg for a golden color.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbling at the edges.
  8. Cool on a wire rack for at least 15 minutes before serving to allow the filling to thicken slightly.