1 cup chopped peaches (about 2 peaches, skinned and chopped)
Juice and zest of half a lemon
1 cup flour
1 ¾ tsp. baking powder
½ tsp. ginger
½ cup sugar
½ tsp. salt
½ cup milk
½ cup butter, melted
1 tsp. vanilla
Butter an 8”x 8” glass or ceramic dish and preheat oven to 400 F
For the fruit: In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.
For the cake topping: In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, butter and vanilla. Add wet to dry and mix just until incorporated.
Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.