Serves: Serves 6
- 2 pounds peaches, peeled, halved, pitted, and sliced lengthwise ½ inch thick
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ½ pound boysenberries (about 1½
- ½ cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon kosher or sea salt
- 6 tablespoons unsalted butter, chilled, in 12 pieces
- ½ cup whole milk, plus more for brushing
- About 2 teaspoons sparkling sugar (coarse decorating sugar)
- Preheat the oven to 425°F. Put the peaches in a large bowl. In a small bowl, whisk together the sugar and cornstarch until well blended. Add to the peaches and toss to coat evenly. Add the boysenberries and toss gently. Put the fruit in a 9 by 2-inch round baking dish or other baking dish with a 1½-quart capacity.
- To make the biscuit topping, put the flour, granulated sugar, baking powder, and salt in a food processor and pulse several times to blend. Add the butter and pulse until the bits of butter are no larger than a pea. Transfer the mixture to a bowl and stir in the milk with a fork, tossing gently just until the dry ingredients are moistened. Knead gently with your hand, just until the mixture forms a cohesive dough. Turn it out onto a work surface and pat it into a ½-inch-thick round.
- Using a 2½-inch round biscuit or cookie cutter, cut out 6 biscuits and place them on top of the fruit, spacing them evenly. Brush the top of the biscuits lightly with milk and sprinkle with the sparkling sugar.
- Bake until the biscuits are nicely browned and the fruit is bubbling, 30 to 35 minutes. Transfer to a rack to cool slightly. Serve warm.