1. Preheat the oven to 400 degrees F. Butter a 9-inch deep-dish pie pan and set aside.

2. In a mixing bowl, combine the peaches, mangoes, crystallized ginger, and 2/3 cup of sugar, and mix well. Add 1/3 cup of flour and stir until evenly mixed. Transfer the mixture into the prepared pan and set aside.

3. To prepare the topping put 1 cup flour, 3 Tbsp. sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor. Pulse five times to mix. Add the cold butter (1/2-inch cubes), and pulse until the texture of coarse meal. (To prepare topping without a food processor, sift the dry ingredients into a large bowl. Cut in the butter, rubbing with your fingertips until the mixture is like coarse meal.)

4. Transfer mixture to a bowl. Add the well shaken butter milk and mix gently until evenly moist. Dough should be soft but not sticky. Do not over mix.

5. Drop dough by spoonfuls on the fruit, leaving a bit of space between mounds for expansion. The fruit should peek through.

6. Bake for 25 to 30 minutes until the topping is golden and the fruit is bubbling. Serve warm.

Source: Hannaford fresh Magazine, July - August 2006