'Tis the season, peaches and blackberries are everywhere, bursting ripe. In my efforts to wean my family off the crutch of Bisquick, I came across this, and it's incredibly delicious.
4 c. sliced fresh peaches (sub in a cup of blackberries or raspberries if desired)
1/2 c. cold water
1/3 c. unpacked brown sugar
1 T. cornstarch
1 T. unsalted butter (I use Fleischmann's for Cole; the vegan buttery sticks don't provide the same light rise)
1 c. unbleached all-purpose flour
1/2 c. granulated sugar
1 1/2 t. baking powder
1/2 c. unsweetened almond milk
4 T. (1/2 stick) unsalted butter/margarine, softened
GARNISH: cinnamon sugar for sprinkling (3 parts sugar to 1 part cinnamon)
Preheat oven to 350 degrees. MAKE TOPPING: In a medium-sized bowl, stir together flour, sugar, baking powder and set aside. Beat together almond milk and butter, then slowly beat in flour mixture until combined. Set aside. To prepare FILLING: in a large saucepan, combine all ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, 5 to 10 minutes. Pour into prepared 13x9 inch glass baking dish. Spoon the topping over the filling and carefully and evenly spread with rubber spatula. Sprinkle with cinnamon sugar. Bake 30 to 40 minutes, until topping is lightly golden and fruit is bubbling. Cool on wire rack. Serve with vanilla ice cream.