• 4 cups peeled and chopped fresh homegrown peaches
• 2 cups fresh blackberries
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dierbergs butter, melted
• ¾ cup Dierbergs sugar
• 2½ tablespoons cornstarch
• ¾ teaspoon ground cinnamon
• Freshly grated nutmeg
• 1 cup Dierbergs sugar
• 7 tablespoons Dierbergs butter, softened
• 1 large Dierbergs egg
• 1¼ teaspoons vanilla extract
• 1 cup Dierbergs flour
• Dierbergs vanilla ice cream

In large bowl, combine peaches, blackberries, lemon juice, and the melted butter.

 

In medium bowl, stir together the ¾ cup sugar, cornstarch, cinnamon, and nutmeg. Sprinkle over peach mixture; gently stir until well mixed.

 

Divide peach mixture evenly among 8 ramekins or custard cups that have been lightly coated with no-stick cooking spray; set aside.

 

FOR TOPPING: In large mixer bowl, beat the 1 cup sugar and softened butter at medium speed until light and fluffy.  Add egg and vanilla; beat until well combined. Stir in flour (batter will be stiff).

 

Drop dough by tablespoonfuls on top of filling.

 

Place ramekins on foil-lined jellyroll pan. Bake in 450˚F. oven 8 minutes.  Reduce oven to 350˚F. and bake until topping is golden brown, about 30 minutes.

 

Serve warm with vanilla ice cream.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 395
Cholesterol: N/A
Fat: 13 g
Sodium: 12 mg
Carbohydrates: 69 g
Protein: 4 g
Fiber:
Saturated Fat: N/A