Sweet and juicy peaches are fantastic with this tangy buttermilk batter that crisps around the edges and is soft and tender in the center. Use peak-of-season fruits and serve with your favorite ice cream.

Serves 8

• 1/4 cup maple syrup
• 1 teaspoon cornstarch
• 3/4 pound peaches, pitted and thickly sliced
• 1 (6-ounce) carton blackberries
• 1/4 cup (1/2 stick) butter, cut into large pieces
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups lowfat buttermilk

1. Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.
2. Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
3. In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.