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Author: Robin Young Web page: www.rockinrs.com This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream.
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| Recipe Type |
| Dessert |
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| Ingredients - Filling |
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| 5 |
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Peaches, peeled and sliced [frozen works just fine] |
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| 1 c |
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Blueberries, fresh [frozen is fine] |
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| ¼ c |
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Orange Juice, fresh squeezed |
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| ½ c |
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Sugar |
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| 1 pinch |
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Nutmeg, fresh grated |
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| 2 t |
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Cornstarch, blended together in a measuring cup and poured over the fruit |
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| 5 T |
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Marionberry Preserves , or one could substitute Cherry, Strawberry or Raspberry |
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| Ingredients - Biscuitt Topping |
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| 5 T |
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Butter, room temperature |
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| 2 c |
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Flour, + ¼ cup for rolling out |
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| 1 T |
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Sugar |
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| 1 T |
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Baking powder |
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| ½ t |
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Salt |
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| ¾ c |
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Milk |
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| Ingredients - Glaze Topping |
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| 2 T |
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Sugar |
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| 1 |
Preheat oven to 400°F |
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Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick. |
| 3 |
Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish. Spoon the Preserves in between the peach slices. |
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Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots. |
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Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate. |
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| Servings: 12 |
| Preparation time: 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 1 hour |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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