Peach & Blackberry Cornmeal Cobbler

This dessert is quite delicious, especially with a scoop of vanilla ice cream on top. I used raspberries in place of the blackberries, as I couldn't find blackberries at the grocery store. Also, the recipe says 7 cups of sliced peaches. This seemed a bit much for an 8x8 pan, so instead I used one 28 oz tin of sliced peaches.

7 cups sliced pitted peeled firm ripe peaches
1 cup blackberries (or raspberries)
1/3 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

In a large bowl, gently toss together peaches, blackberries, sugar, cornstarch and lemon juice; scrape into 8-inch square glass baking dish.

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup granulated sugar
1 tsp grated lemon rind
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter, cubed
2/3 cup milk

In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and salt; using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp onto peach mixture.

Bake in 375F oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.