Peach, Berry, and Rhubarb Dump Cake

Ingredients

• cup all-purpose flour
• cup swhite sugar, divided
• tablespoon baking powder
• teaspoon salt
• cup milk
• cup blackberries
• cup blueberries
• cup slice d peaches
• cup chopped rhubarb
• tablespoon lemon juice
• cup unsalted butter, melted
• 1/2 cup chopped walnuts
• tablespoon sground cinnamon

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine flour, 1 cup sugar, and baking powder in a bowl; mix until evenly distributed. Add milk and whisk until batter is smooth with no clumps.
3. Combine blackberries, blueberries, peaches, rhubarb, remaining 1 cup sugar, and lemon juice in a medium pot over medium heat. Mix until sugar is evenly distributed. Increase heat to medium high and bring to a boil.
4. Remove fruit mixture from the stove and pour into a 9x13 inch baking pan. Pour the batter over top and then the melted butter; do not mix. Top with walnuts and cinnamon.
5. Bake in the preheated oven for 45 minutes. Remove from the oven and let cool 5 to 10 minutes before serving.