1/4 cup maple syrup
1 teaspoon cornstarch
3/4 pound peaches, pitted and thickly sliced
1 (6 ounce) container blackberries
1/4 cup (1/2 stick) butter, cut into large pieces
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cup lowfat buttermilk
Preheat oven to 375°F. In a medium bowl, whisk together maple syrup and cornstarch. Add peaches and blackberries and toss gently to coat; set aside.
Put butter into an 8-inch round or square glass or metal cake pan. Heat in oven just until butter is melted, 2 to 3 minutes, then remove and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Stir in buttermilk and mix until just combined to make a thick batter. Pour into pan over melted butter without stirring. Scatter reserved peach mixture evenly over top of batter and bake until golden and bubbly, 50 to 55 minutes.
Per Serving:180 calories (60 from fat), 6g total fat, 4g saturated fat, 15mg cholesterol, 240mg sodium, 27g carbohydrate (2g dietary fiber, 9g sugar), 4g protein