This is a dessert for the juicy, fruit-filled season of summer. It’s loaded with bubbling, beautiful fruit and covered with a biscuit-like topping that’s a little crunchy because of the cornmeal. If you’ve got other fruit — blueberries instead of cherries, or nectarines instead of peaches — go ahead and use them. If you like, reduce the amount of maple syrup or honey in the filling — or skip it altogether — to let the natural sweetness of the berries shine through.
- Cutting board
- Sharp knife (adult needed)
- Mixing bowl
- Mixing spoon
- Measuring cup
- Measuring spoons
- 8 x 8-inch baking pan or pie plate
- Pot holder
- *For the topping*
- 1⁄3 cup whole-wheat flour
- 1⁄3 cup cornmeal
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup plain yogurt
- 3 tablespoons olive oil or vegetable oil
- 2 tablespoons real maple syrup or honey
- *For the filling*
- 6 ripe peaches, pitted and chopped (about 4 cups)
- 32 cherries (about 1/2 pound) pitted and halved
- 1 tablespoon fresh lemon juice
- 2 tablespoons real maple syrup or honey (or less)
- 1 tablespoon whole-wheat flour
- Turn the oven on and set the heat to 350 degrees.
- Make the topping: Put the flour, cornmeal, baking powder, baking soda, and salt in the bowl and mix well with the spoon. Add the yogurt, oil, and maple syrup and stir until it forms a wet, batter-like dough. Set it aside.
- Make the filling: Put the peaches and cherries in the baking pan and drizzle with lemon juice and maple syrup or honey. Mix well. Sprinkle with the flour and mix well again.
- Use a large spoon to top the filling with blobs of the topping, about 8 altogether. Don’t worry: the topping won’t cover the filling completely. There should be fruit showing.
- Once the oven temperature has reached 350 degrees, put the pan in the oven and bake until the fruit is bubbling and the dough is lightly browned, 25-30 minutes. Serve hot, warm, at room temperature, or cold.