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1
Preheat the oven to 375 F with the oven rack in the center of the oven.
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2
In a glass baking dish, 9x9 inch square or similar size (I used a 1.9L casserole dish), mix together the sugar, cornstarch, cinnamon and salt. Add the blueberries and peaches and toss together gently until the fruit is coated. Bake the filling for 25 minutes, or until it is hot and bubbling.
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3
While the filling cooks, make up the biscuit topping. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl, mix together the melted butter, buttermilk and vanilla.
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4
Once the fruit comes out of the oven, add the wet ingredients into the dry and mix until just combined with no dry pieces left.
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5
Increase the oven temperature to 400 F. Drop the topping by the spoonful over the hot fruit, spacing it out evenly. There should be about 8 pieces. Sprinkle the biscuits with cinnamon and sugar and bake for 14-16 minutes, or until the biscuits are golden brown and the fruit is bubbling.
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6
Remove from the oven and let it cool for about 20 minutes before serving warm with vanilla ice cream or whipped cream.
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7
Adapted from Mel's Kitchen Cafe.
