WW Points: 6
2 1/4 cups all-purpose flour — divided
8 cups peaches — chopped and peeled
1/4 cup honey
3 tablespoons lemon juice
3/4 teaspoon salt — divided
3 cups blackberries
3/4 cup granulated sugar
1 tablespoon lemon rind — grated
1 teaspoon baking powder
6 tablespoons butter — chilled and cut into small pieces
1 1/4 cups buttermilk, low-fat
2 tablespoons turbinado sugar
Preheat oven to 400Ã‚Â°.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist.
Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar.
Bake at 400Ã‚Â° for 40 minutes or until bubbly and golden.
Per Serving: 292 Calories; 6g Fat (19.0% calories from fat); 4g Protein; 57g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.