6 large ripe peaches, peeled, depitted, and sliced into medium wedges
¾ cup water
1 cup sugar
1 Tbsp cinnamon
1 tsp nutmeg
1 cup fresh blueberries
2 Tbsp honey
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, chilled and cut into small pieces
1/4 cup vanilla creamer
Preheat oven to 425. In casserole or deep dish pie pan, coat interior with a dab of butter. In saucepan, heat water and sugar until boiling. Add peaches, sprinkle cinnamon and nutmeg on top of them and cook for 5 minutes. Add blueberries and honey, stirring to mix and cook for an additional five minutes.
Meanwhile, prepare batter by mixing flour, sugars, baking powder and salt. Cut or fork in butter. Add creamer and mix. Consistency should be like a pancake batter. Add more creamer if necessary.
Pour fruit into baking pan and spoon batter on top of that. Bake for 15-20 minutes until bubbly and batter is cooked through and browned.
Serve warm with whipped topping or ice cream.