Unsalted butter for greasing pan
2 pounds Ripe Apricots, unpeeled, pitted, quartered
1 cup Blueberries
1 cup Cherries, pitted and halved
½ cup plus 2 teaspoons Sugar
3 tablespoons plus 2 teaspoons Cornstarch
2 teaspoons Fresh Lemon, juiced
½ teaspoon Lemons Zest (colored portion of peel), minced
2 cups All-Purpose Flour
4½ tablespoon Sugar, divided use
½ teaspoon Salt
2 teaspoons Baking Powder
5 tablespoons Cold Unsalted Butter, cut into small pieces
½ cup Whole Milk
½ cup Heavy Whipping Cream
1 teaspoon Vanilla
Optional for serving: Ice Cream
Adjust oven rack to middle position. Preheat oven to 400°. Lightly grease 2-quart shallow baking dish or 12-inch oval gratin dish (that is at least 2 1/8 inches deep) with butter; set aside.
Place apricots, blueberries, and cherries in large bowl; gently toss with rubber spatula. Add sugar, cornstarch, juice, and zest; gently toss to distribute dry ingredients. Place in prepared dish.
In separate large bowl, stir flour, 3 tablespoons sugar, salt, and baking powder with a whisk. Add butter and use pastry cutter (gadget with 4 to 6 stiff wire loops attached to a handle) or 2 knives to cut in the butter (until the largest lumps of butter are about the size of peas). Or combine dry ingredients in food processor and pulse once or twice, then add butter and pulse until largest lumps are pea-size and transfer to bowl. Combine milk, cream, and vanilla in small bowl; pour over flour mixture. Give a few strokes with large wooden spoon. Use clean hands to gently blend. Dough will be wet.
Pinch off gold ball – size lumps of sticky dough and drop onto fruit, leaving small spaces between dough. Sprinkle with remaining 1½ tablespoons sugar. Bake for 50 to 60 minutes or until dough is nicely browned and fruit mixture is bubbling.
Cool on wire rack at 15 to 20 minutes before serving. Serve warm or at room temperature, alone or with scoop of vanilla ice cream.
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