Serves8
- Active time:35 min
- Start to finish:1 1/2 hr
June 2008
To keep things simple, we don’t peel the fruit before baking it. As a result, it’s best to avoid “fuzzy” fruits such as peaches and apricots.
For filling
-
3/4
cup
sugar
-
1/4
cup
all-purpose flour
-
3
lb
mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)
-
1
tablespoon
unsalted butter, melted
-
1
teaspoon
pure vanilla extract
-
1/4
teaspoon
pure almond extract
For topping
-
1 1/2
cups
all-purpose flour
-
1/2
cup
cornmeal (not stone-ground)
-
2
teaspoons
baking powder
-
Rounded 1/2
teaspoon
salt
-
2
tablespoons
cold unsalted butter, cut into 1/2-inch cubes
-
1
cup
plus 1 tablespoon heavy cream, divided
-
2
teaspoons
sugar
Make Filling:
-
Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.
-
Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes.
Make topping while filling bakes:
-
Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.
-
Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.
-
Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.