Author Adapted by Lisa Fain from the Houston Chronicle
Ingredients
For the topping:
3/4cupall-purpose flour
1/4cupyellow cornmeal
1teaspoonbaking powder
2tablespoonssugar
1/4teaspoonsalt
1teaspoonground cinnamon
4tablespoonscold butter
1/2cuphalf & half
1 teaspoon vanilla extract
For the filling:
2cupssliced peaches
1cupblueberries
1tablespoonlemon juice
1teaspoon vanilla extract
1/3cupsugar
2tablespoonscornstarch
1teaspoonground cinnamon
Instructions
Preheat the oven to 375°F and lightly grease an 8-inch cast-iron skillet or 8-inch square pan.
To make the topping, in a bowl stir together the flour, cornmeal, baking powder, sugar, salt, and cinnamon until well combined.
With knives, a pastry blender, or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the half-and-half until all the ingredients are well blended and you have a sticky dough.
Place the peaches and blueberries into the skillet or pan. Toss the fruit with the lemon juice, sugar, cornstarch, and cinnamon until well combined.
Drop spoonfuls of the dough evenly on top of the fruit.
Bake uncovered for 35-40 minutes or until brown and bubbling, and an inserted knife into the cornmeal topping comes out clean. Allow to rest for 10 minutes before serving.