Ingredients

• 1 cup all-purpose flour
• 0.5 cups white sugar
• 1.5 teaspoons baking powder
• 0.5 cups milk
• 0.25 cups butter , softened
• 0.5 cups cold water
• 0.25 cups packed brown sugar
• 1 tablespoon cornstarch
• 3 cups fresh peaches , peeled, pitted, and sliced
• 1 cup fresh blueberries
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoons coarse white sugar
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with a baking sheet inside.
2. 2 Combine flour, ½ cup white sugar, and baking powder in a medium bowl; stir in milk and ¼ cup butter until smooth. Set batter aside.
3. 3 Combine water, brown sugar, and cornstarch in a medium saucepan; stir in peaches and blueberries. Cook and stir over medium heat until thick and bubbly; stir in 1 tablespoon butter and lemon juice until butter melts. Transfer peach mixture to a 1 ½-quart ungreased baking dish.
4. 4 Dollop batter in mounds over hot fruit mixture. Combine coarse sugar and nutmeg in a small bowl; sprinkle over batter.
5. 5 Place the baking dish on the baking sheet and bake in the preheated oven until bubbly and a toothpick inserted into biscuit topping comes out clean, about 35 minutes.

Nutrition per serving