A colorful combination of ripe seedless grapes, topped with cream biscuits and sliced almonds.
Course: Dessert
Cuisine: American
Servings: 9
Ingredients
FILLING :
5c. assortedseedless grapes
2T.all-purpose flour
1/3c.granulated sugar
1tsp.vanilla extract
1/4tsp.almond extract
Juice of 1/2 lemon
1pinchkosher salt
TOPPING :
1c.all-purpose flouror whole wheat flour
1/3c.almond flour
1/3c.granulated sugarplus more for sprinkling
2tsp.baking powder
1/2tsp.kosher salt
5T.unsalted buttercut into cubes
1lg.egglightly beaten
1/2c.heavy cream
3T.sliced almonds
Instructions
Preheat the oven to 375 degrees.
FILLING: In a large bowl, combine the grapes, flour, sugar, vanilla and almond extracts, lemon juice and salt; toss to coat the grapes.
TOPPING: In a medium bowl, whisk together flour, almond flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingers until it looks like coarse meal with pea-size bits of butter. Lightly beat the egg and heavy cream in a small bowl; add to the flour mixture and stir until a sticky dough forms.
Spread the grape filling in an 8-inch square baking dish. Drop heaping tablespoonfuls of the biscuit topping over the grapes, leaving a small space between each spoonful. Sprinkle the topping with sugar and the almonds.
Bake until the biscuits are golden brown and puffy and the filling is bubbling, about 40 to 50 minutes. Transfer to a rack and let cool at least 30 minutes before serving.