By Perre Coleman Magness, The Runaway Spoon
Serves 6
4 medium sized peaches
2 cups blueberries
1 tablespoon lemon juice
1/4 cup butter, softened
1-1/4 cup sugar, divided
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt, divided
3/4 cup milk
1 tablespoon cornstarch
1 cup boiling water
1. Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish.
2. Slice the peaches and place in the baking dish. Add the blueberries and lemon juice and toss lightly to coat.
4. Cream the butter and 3/4 cups of sugar together in the bowl of a mixer until light and fluffy. Add the flour, baking powder and 1/4 teaspoon of salt alternately with the milk until the batter is well combined. Scrape down the sides of the bowl and beat in the vanilla. Spoon the batter over the fruit and spread to cover it evenly. A few berries poking through is fine.
5. Put more than a cup of water on to boil while you finish the dish. Do not boil one cup of water, as some will evaporate. You want one full cup of boiling water. Mix the remaining 1/2 cup sugar, cornstarch and 1/4 teaspoon salt together in a small bowl. Use a whisk or a fork, making sure the cornstarch is thoroughly combined. Sprinkle the sugar mixture over the batter in the pan. Pour 1 cup of boiling water over the top and immediately place in the oven.
6. Bake for 45 minutes, until the top is golden and firm and a tester comes out clean, and the juices are bubbling around the edges. Remove from the oven and let rest for 10 minutes before serving.
