Ingredients

FOR THE FILLING

• 4 c. 

  peaches, sliced 1/8th to 1/4" thick

• 3 c. 

  blueberries

• 1/2 c. 

  granulated sugar

• 3 tbsp. 

  cornstarch 

• Juice and zest of 1/2 lemon

• 1 tsp. 

  pure vanilla extract

• 1/2 tsp. 

  cinnamon

• Pinch kosher salt

FOR THE TOPPING

• 1 1/3 c. 

  all-purpose flour

• 1/4 c. 

  granulated sugar

• 2 tsp. 

  baking powder

• 1/2 tsp. 

  kosher salt

• 1/2 c. 

  (1 stick) butter, cold

• 2/3 c. 

  buttermilk

Directions

• Directions

• • Step 1Preheat oven to 375°. In a large bowl, toss together peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and a large pinch of salt. Let sit at least 10 minutes. 
  • Step 2Meanwhile, make topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands to cut into flour until pea-sized. Add buttermilk and stir until just combined. 
  • Step 3Pour fruit filling and all juices into a 9”-x-13” pan. Drop large spoonfuls of topping all over. Bake until top is golden and peaches can be pierced easily with a knife, about 45 minutes. Let cool 15 minutes before serving.