Adapted from Bon Appetit, July 1995
4 pounds nectarines or peaches or a mix of both, cut into 1/2" wedges
3/4 cup plus 2 tablespoons sugar
1/3 cup all purpose flour
2 Tablespoons fresh lemon juice
2 1/4 cups all purpose flour
6 Tablespoons sugar (divided)
1 tablespoon baking power
3/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
3/4 cup plus 2 Tablespoons chilled buttermilk (or 3/4 cup yogurt thinned with 2 Tablespoons of milk)
Position rack in center of oven and preheat to 400°F. Toss all ingredients together in 13x9x2-inch glass baking dish. Bake 15 minutes.
While filling bakes, prepare topping:
Mix flour, 4 Tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter until mixture resembles coarse meal.
In a measuring cup, add egg to buttermilk and stir to blend. Pour mixture into dry ingredients until batter forms. It will be stiff.
Remove fruit from oven. Drop 12 mounds of batter over hot filling, spacing evenly (four mounds down the long side, three mounds
across the short side). Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on
rack at least 15 minutes.
Serve warm with vanilla ice cream, whipped cream, frozen yogurt or just on its own.
Yield: 12 servings