_{Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell}

Ingredients

2 1/4 cups all-purpose flour, divided

8 cups chopped peeled peaches (about 4 pounds)

1/4 cup honey

3 tablespoons fresh lemon juice

3/4 teaspoon salt, divided

3 cups blackberries

Cooking spray

3/4 cup granulated sugar

1 tablespoon grated lemon rind

1 teaspoon baking powder

6 tablespoons chilled butter, cut into small pieces

1 1/4 cups low-fat buttermilk

2 tablespoons turbinado sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.

Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden.

Serves 12

Borrowed from Cooking Light, July 2003