If you can't find any blackberries, use raspberries instead. Serve warm with a scoop of vanilla ice cream for a homey and comforting dessert.
- Portion size 8 servings
- Credits : Canadian Living Magazine, August 2009
Ingredients
Cornmeal topping:
Method
In large bowl, gently toss together peaches, blackberries, sugar, cornstarch and lemon juice; scrape into 8-inch (2 L) square glass baking dish.Cornmeal Topping:
In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and salt; using pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp (15 mL) onto peach mixture.
Bake in 375°F (190°C) oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.
(Make-ahead: Let cool. Cover loosely with foil and refrigerate for up to 24 hours; reheat in 350°F/180°C oven for about 30 minutes.)
Nutritional facts Per serving: about
- Sodium 159 mg
- Protein 5 g
- Calories 299.0
- Total fat 9 g
- Potassium 386 mg
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 53 g
%RDI
- Iron 9.0
- Folate 26.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 23.0
