Troy Family Practice, PLLC
Troy, Michigan (248) 813-0124

Filling:

• 1/2 cup granulated sugar
• 2 Tablespoons flour
• 1/2 teaspoon grated lemon rind
• 1/4 salt
• 3 cups chopped peeled peaches
• 2 cups fresh blueberries
• 1 Tablespoon fresh lemon juice
• Cooking Spray

Topping:

• 1 1/3 cup flour
• 1/3 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 salt
• 3 Tablespoons chilled butter
• 2/3 cup low fat buttermilk
• 1 1/2 Tablespoon turbinado sugar

1. Preheat oven to 400 degrees.

2. Prepare filling: Combine first 4 ingredients in a large bowl. Add peaches, blueberries and juice. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes.

3.Prepare topping: Lightly spoon 1 1/3 cups flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, baking powder and salt, stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

4. Remove baking dish from oven; drop dough onto peach mixture to form 8-10 rounds. Sprinkle dough evenly with turbunado sugar. Bake at 400 degrees for 25 minutes until bubbly and golden. Yeilds 8-10 servings.

Substitutions and suggestions:

Don’t have buttermilk? Try Dannon plain or peach fruit on the bottom yogurt.

Try mixture of peaches and nectarines for added sweetness.

This is a quick and easy recipe and was featured in Cooking Light July 2007. It was a big hit in the office.