Ingredients:

  • 4 cups fresh peaches, sliced (about 4-5 medium peaches) (approximately 600g)
  • 2 cups fresh blueberries (approximately 300g)
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (190g)
  • 1/3 cup granulated sugar (67g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 3/4 cup whole milk (180ml)
  • 1 teaspoon almond extract (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine sliced peaches, blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Gently toss to coat and set aside to macerate for about 10 minutes.
  3. Pour the fruit mixture into a greased 9x13-inch baking dish, spreading it evenly.
  4. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  5. Stir in milk and almond extract until just combined (do not overmix).
  6. Spoon dollops of the biscuit mixture over the fruit filling, leaving some gaps for it to bubble up while baking.
  7. Place in the preheated oven and bake for 30-35 minutes or until the topping is golden brown and a toothpick inserted in the topping comes out clean.
  8. Allow to cool for about 10 minutes before serving, as the filling will be very hot.