from Chef Eileen of the Isaac H. Evans

Approximately 8 large ripe peaches, peeled, pitted and sliced
2 or 3 1/2 pints of blackberries

Arrange fruit in well buttered 13″x9″ pan

Stir together and then sprinkle on top of fruit:
1/2 to 2/3 cup sugar, depending on sweetness desired
1/4 cup flour
1/2 tsp. cinnamon

Mix together and spoon atop fruit and sugar the following dough:

1-3/4 cup flour
1/2 tsp. salt
3 tsp. baking powder
1/4 cup sugar
4 to 6 T. shortening or butter (or a combination) cut into flour mixture, biscuit method
1 cup milk added and stirred into above

Bake at 425 degrees for approximately 1/2 hour or until fruit bubbles and biscuit topping is browned.