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Ingredients

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• For the fruit
• 1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices*
• 1 pint (about 2 cups) blueberries, rinsed and dried
• 2/3 cup packed dark-brown sugar
• 2 tablespoons flour
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• For the biscuit topping
• 3/4 cup (3 1/4 ounces) all-purpose flour
• 1/4 cup fine stone-ground cornmeal (yellow or white)
• 3 tablespoons dark brown sugar
• 1 1/2 teaspoons baking powder
• 3 tablespoons cold unsalted butter, cut into pieces
• 1/2 cup buttermilk