( Serves 6 to 8 )

BISCUIT TOPPING:
2 cups all-purpose flour (additional for work surface)
1/4 cup cornmeal
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter (additional for baking dish)
2 tablespoons vegetable shortening
1 cup whole milk
1 large egg, lightly beaten

FILLING:
2 pounds fresh peaches, peeled, pitted and sliced (or 2 pounds frozen peaches, thawed)
1 cup firmly packed light-brown sugar
2 teaspoons fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Pinch salt
1 teaspoon pure vanilla extract
2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed)
Vanilla ice cream (for serving)

Preheat oven to 350 degrees. Generously butter a 7-by-11-inch baking dish.

In a large bowl, whisk flour, cornmeal, cup sugar, baking powder and salt.
Cut in butter and shortening until mixture resembles coarse crumbs. Use fork
to stir in milk and egg (do not over mix). Set aside.

Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon and salt
in a medium saucepan over medium-high heat. Bring to a boil, stirring
frequently. Reduce heat to medium-low and simmer, stirring, until sauce
thickens and peaches have softened (about five minutes). Remove from
heat, then stir in vanilla and blackberries. Transfer filling to prepared baking
dish.

Use one spoon to scoop about 2 tablespoons of batter, and use a second
spoon to place the batter on top of the fruit mixture. Repeat until fruit
mixture is evenly covered. Sprinkle tops of biscuits with remaining 2
tablespoons granulated sugar, and bake for 25 to 30 minutes or until biscuits
are golden brown and filling is bubbly and thick around the edges.


Cool for 10 minutes. Serve warm with ice cream.

Source: "Down Home with the Neelys: A Southern Family Cookbook."; The Birmingham News, June 17, 2009.