What you'll need
Biscuit Dough

1 1/2 cups Immaculate Baking Co.™ organic all-purpose flour

1/4 cup cane sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup cold butter, cut into pieces

3/4 cup cold milk

Filling

1/2 cup cane sugar

3 tablespoons Immaculate Baking Co.™ organic all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

7 1/2 cups sliced fresh peaches (about 9 peaches) or 3 bags (12 oz each) frozen peaches, thawed as directed on bag

1 tablespoon lemon juice

2 cups fresh blueberries

30 mins prep time
1/10 hrs / mins total time
8 servings
Directions
  1. 1

    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

  2. 2

    In medium bowl, stir together 1 1/2 cups flour, 1/4 cup sugar, the baking powder, 1/2 teaspoon cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.

  3. 3

    In 4-quart saucepan, stir together 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon and the ginger. Stir in peaches and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in blueberries. Spoon hot fruit mixture into baking dish. Immediately drop biscuit dough by 12 spoonfuls onto hot mixture.

  4. 4

    Bake 25 to 28 minutes or until biscuits are golden brown. Cool 15 minutes before serving.

Notes

Frozen peaches are always available — if fresh peaches aren’t in season, you can substitute.

Serve with homemade whipped cream or your favorite ice cream