Ingredients
Scale
- 4 cups sliced peaches
- 1 1/2 cups blueberries
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract or vanilla bean paste
- 6 tablespoons unsalted butter
- 1 cup white whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup milk
Instructions
- In a saucepan, mix the peaches, blueberries, sugar, lemon juice, cinnamon, ginger, and a pinch of salt. Cook over medium heat, stirring often, until the sugar dissolves, about 2-3 minutes.
- Remove the saucepan from heat and stir in the vanilla extract. Set aside the fruit mixture.
- Cut the butter into pieces and place them in a 9×13 baking dish. Place the dish in the oven to melt the butter as it preheats to 350°F.
- In a mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Gradually add the milk, stirring until just combined to form a batter.
- Take the baking dish out of the oven. Pour the batter over the melted butter, smoothing it into an even layer.
- Spoon the prepared fruit filling and its juices over the batter. Optionally, sprinkle with turbinado sugar.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp. Allow cooling for 5 minutes before serving.
Notes
Serving with vanilla ice cream enhances the flavor experience.
Can substitute for other fruits based on preference or season.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg