Ingredients
Scale
**FOR THE FILLING**
- 4 cups sliced peaches (1/8th to 1/4″ thick)
- 3 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- Juice and zest of 1/2 lemon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of kosher salt
**FOR THE TOPPING**
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup 1 stick cold butter
- 2/3 cup buttermilk
Instructions
- Preheat the oven to 375°F. In a large bowl, mix together peaches, blueberries, sugar, cornstarch, lemon juice, zest, vanilla, cinnamon, and a pinch of salt. Let it sit for at least 10 minutes.
- Meanwhile, make the topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and use your hands to incorporate it into the flour until pea-sized. Stir in buttermilk until just combined.
- Pour the fruit filling along with all the juices into a 9”x13” pan. Drop large spoonfuls of topping evenly over the fruit.
- Bake until the top is golden and the peaches are tender, about 45 minutes. Let it cool for 15 minutes before serving. Enjoy!