- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
Filling
- 6 pounds Mango Nectarines cut into wedges
- 3/4 cup Sugar plus 2 tablespoons
- 1/3 cup All-Purpose Flour unbleached
- 2 tablespoons Lemon Juice
Topping
- 2 1/4 cups All Purpose Unbleached Flour
- 6 tablespoons Sugar divided use
- 1 tablespoon Baking Powder
- 3/4 teaspoon Salt
- 1/4 cup Unsalted Butter cut into pieces, chilled
- 1/4 cup Vegetable Shortening cut into pieces, chilled
- 1 large Egg beaten to blend
- 3/4 cup Buttermilk plus 2 tablespoons
- Vanilla Ice Cream
Directions
For Filling
Position rack in center of oven and preheat to 400°F. Mix all filling ingredients in a large bowl. Pour into a 13x9x2-inch glass baking dish. Bake 15 minutes.
Meanwhile, Prepare Topping
Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using a pastry cutter, cut in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.
Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle mounds with remaining 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.
Serve warm with vanilla ice cream.
