Peach and Blackberry Bake
ingredients
method
ingredients

Carla Hall's Summer Fruit Bake

  • 2 cups Blackberries
  • 6 Peaches (peeled and sliced)
  • 1/4 cup Butter (sliced into pats)
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 3 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • Heavy Cream (for brushing)

For the Cornmeal Biscuits:

  • 1 1/4 cups All-Purpose Flour
  • 3/4 cup finely ground Cornmeal
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/4 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter (cubed and chilled)
  • 1 cup Buttermilk
step-by-step directions
step-by-step directions
  • Preheat oven to 375ºF. In a large bowl toss together the blackberries, peaches, butter, sugar, cinnamon, cornstarch and salt. Pour into a greased 9x13 baking dish.
  • Top with uncooked cornmeal biscuits and brush the biscuits with heavy cream. Bake for 45 minutes or until the fruit is tender and the biscuits are golden brown on top. Serve with dollops of whipped cream.
  • For the Cornmeal Biscuits: Whisk together the dry ingredients in a large bowl. Add the butter and work together with your hands until the butter is well incorporated. Make a well in the mixture and add the milk. Work with your hands to bring the mixture together. Turn the dough out onto a lightly floured surface and roughly cut into 12 biscuits.
  • Helpful Tips:
    1. When the fruit juices are released, the cornstarch thickens the liquid, creating a delicious sauce.
    2. Brush the top of the biscuits with heavy cream before baking to create a crispy, golden-brown top. 
Similar categories: Desserts Courses & Meals

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Carla Hall's Summer Fruit Bake

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