This wonderful recipe is so versatile, that you could substitute just about any fruit for the strawberries.
Course: Dessert
Cuisine: American
Servings: 9
Author: Dee Hutchins-Reynozo
Ingredients
FILLING:
2lbs. (6 cups) strawberriestrimmed and quartered
1c.granulated sugar
1/3c.cornstarch
1tsp.kosher salt
2T.lemon juice
TOPPING:
1 3/4c.all-purpose flour
1/4c.granulates sugar
1 3/4tsp.baking powder
3/4tsp.kosher salt
6T.unsalted buttercut into pieces
1c.heavy creamplus more for brushing
coarse sugarfor sprinkling, optional
heavy creamor ice cream, for serving, optional
Instructions
Preheat the oven to 375 degrees. Place oven racks in the middle and bottom. Line a baking sheet with aluminum foil and place on the bottom rack to catch any juices that might bubble over.
FILLING: In a large bowl, stir together berries, sugar, cornstarch, salt, and lemon juice. Transfer to a 2 1/2-quart baking dish.
TOPPING: Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry blender, until the largest pieces are the size of small peas. Pour in the cream, stirring until a soft sticky dough forms. Divide dough evenly into 9 pieces (about 1/4 cup each) and dollop over filling. Brush with cream and sprinkle with sugar.
Bake until biscuits are golden brown and filling is bubbling in the center, about 55-60 minutes. Cool for at least 1 hour before serving. Serve warm or room temperature with a scoop of ice cream or drizzled with heavy cream, if desired.