Yield: |
8 servings |
Active Time: |
30 minutes |
Start to Finish: |
30 minutes |
For this recipe you’ll need:
For the filling:
- 6 cups peaches (about 5 medium peaches), pitted and cut into wedges
- 1/4 cup cornstarch
- 1/2 to 3/4 cup granulated sugar
- 1/2 lemon, juiced
- Pinch salt
For the biscuit topping:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 1/4 cups heavy cream
2 tablespoons melted butter
1 to 2 tablespoons granulated sugar
Vanilla ice cream as needed
Directions:
-
Preheat the oven to 350° and line a sheet tray with parchment paper.
-
For the filling, gently mix together the peaches, cornstarch, sugar, lemon juice and salt. Pour the filling into a pie dish and set aside.
-
For the biscuit topping, combine the flour, salt, baking powder and sugar in a medium-size bowl. Stir in the cream until you have a stiff dough. If the dough is too dry, add more cream one teaspoon at a time.
-
Break off small balls of biscuit dough and place on top of the fruit. Brush generously with melted butter and sprinkle with sugar.
-
Place the dish on the prepared tray, and bake until the filling is bubbling and the top is golden, 40 to 45 minutes.
-
Serve warm or room temperature with a scoop of vanilla ice cream.
