Serves: Makes 6 servings
- 2 pounds peaches, peeled, halved, pitted, and sliced lengthwise ½" thick
- ½ cup granulated sugar
- 1½ tablespoons cornstarch
- ½ pound boysenberries (about 1½ cups)
- 1½ 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)
Procedures: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" 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"-thick round.
Using a 2½" 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.