~from Savoring Time in the Kitchen
FOR THE BISCUITS:
1/2 cup almond meal/flour
1-1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cold butter (1 stick), cut into pieces
1/2 cup cold heavy cream, plus more for brushing on top of biscuits
1/4 cup cold milk
Pearl sugar, for sprinkling over the biscuits before baking
FOR THE FILLING:
1/3 cup sugar
2 teaspoons vanilla extract)
2 tablespoons cornstarch
1/2 teaspoon salt
2-1/2 pounds ripe peaches, peeled pitted and cut into eighths
2 to 2-1/2 cups blueberries (wild ones have the most flavor) either fresh or frozen. I prefer to thaw the frozen ones first, and so I use 2-1/2 cups of frozen ones as they shrink after thawing.
Vanilla Ice Cream for Serving
Heat oven to 400 degrees.
Place almond meal/flour in a small skillet and toast over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes, watching carefully. Pour out onto a plate and allow to cool.
To make the filling, combine sugar and vanilla, cornstarch and salt in a 2-1/2 quart baking dish and use a spoon to stir them together. Add sliced peaches and blueberries, and gently toss everything to combine.
To make the biscuits, combine the cooled almond meal, flour, sugar, baking powder and salt in a large bowl and stir to combine. Cut in the cubed butter with a pastry cutter (or your fingers) until it looks like small pea-size granules. If using your fingers, put it into the refrigerator for a little while if the butter has gotten warm.
In a small bowl, combine cream and milk and then, using a fork, stir it into the flour mixture just until evenly moistened. Do not overwork the dough.
Scoop and form the dough with a spoon into 8 balls (about 1/3 cup each) on place on top of the fruit mixture. I flattened them slightly with my hand. Brush the tops of the dough with cream and sprinkle with the pearl sugar.
Bake about 40-45 minutes, until fruit is bubbly and the biscuits are golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached. Serve warm or at room temperature. Refrigerate left-overs.
Can be reheated in a 350 degree oven for 15-20 minutes.
Adapted from The New York Times