• Preheat oven to 350* F. Lightly grease a 9-10 inch cast iron skillet with non dairy butter or coconut oil.
• Add the peaches, blackberries, sugar and cornstarch directly into the skillet. Toss to combine and set aside.
  5 Ripe Peaches, pits removed and sliced into ¼ inch slices, 1 6oz Container of Blackberries, 1 tablespoon Cornstarch, ½ Cup Granulated Sugar

For the Biscuit Topping

• In a small bowl, combine non-dairy milk and lemon juice. Set aside.
  1 teaspoon Lemon Juice, ½ Cup Milk
• In a bowl, combine flour, sugar, baking powder, baking soda, salt. Stir to combine.
  2 Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, 3 tablespoon Granulated Sugar, ½ teaspoon Kosher Salt
• Add the cold cubed butter into the dry ingredients and cut the butter in with a pastry cutter, two forks or your hands until its the texture of coarse meal.
  8 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
• Add the milk mixture and mix until everything is moist. It should look crumbly but still stick together.
• Put the biscuit mixture all over the top of the fruit, distributing it as evenly as possible.
• Sprinkle the top with a little turbinado sugar (optional step).
  Turbinado Sugar for Sprinkling on Top
• Bake in a 350* oven for 60-65 minutes or until the top is brown and the fruit mixture is nice and bubbly.
• Serve warm or room temp.