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1
To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and salt.
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2
Cut in the butter and shortening until the mixture resembles coarse crumbs.
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3
Using a fork, stir in the milk and egg just to combine (do not over mix).
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4
Set aside while preparing the filling.
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5
To make the peach filling, preheat the oven to 350F.
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6
Generously butter a 7 x 11-inch baking dish.
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7
Heat the peaches, brown sugar, lemon juice, cornstarch, cinnamon, and pinch of salt in a medium saucepan over medium-high heat.
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8
Bring the peaches to a boil, stirring frequently.
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9
Reduce the heat to medium-low and simmer, stirring, until the sauce thickens and the peaches have softened, about 5 minutes.
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10
Remove from the heat, and stir in the vanilla and blackberries.
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11
Transfer the filling to the prepared baking dish.
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12
Use a spoon to scoop approximately 2 tablespoons of batter and use another spoon to place the batter on top of the fruit mixture.
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13
Continue with the remaining batter, covering the fruit evenly.
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14
Sprinkle the tops of the biscuits with the remaining 2 tablespoons granulated sugar, and bake for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbly and thick around the edges.
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15
Cool for 10 minutes, then serve warm with ice cream.
