Last weekend Ryan and I took his family to my parents cabin in Utah. We were all hopping to get way from the Vegas heat. The forest floor was covered in purple and yellow wild flowers, one of my favorite things about this time of year. There was a wild fire here almost three years ago. The Trees still haven't recovered but the view is still pretty spectacular. If you are lucky you may even see a few eagles soaring on the open blue sky.
Our little weekend get away inspired me to make something summery and sweet like the wild flowers that covered the ground. Stone fruits are the way to go for any summer dessert. purple plums and ripe yellow nectarines make for the perfect summer time combination.
For the Filling
3⁄4 cup sugar
2 tablespoons cornstarch
1/3 cup flour
1⁄2 teaspoon ground cinnamon
8 plums, cut into 6 pieces
6 nectarines, cut into 6 pieces
The juice of 1 lemon
1⁄2 teaspoon vanilla extract
For the Topping
1 cup flour
4 tablespoon cold butter
1 tablespoon sugar
1 1⁄2 teaspoon baking powder
1⁄2 teaspoon kosher salt
1⁄2 cup milk
Instructions
Place all the filling ingredients in a large bowl and toss it all together. Tumble this into a baking dish and set it aside while you make the topping. In a medium bowl, whisk sugar, flour, baking powder, and salt together. Work butter into the flour mixture until pea-size lumps form. Stir in milk to form a dough. Use your hands to form small biscuits and place them on top. Bake at 375º until golden and bubbling about 50 - 60 minutes. Best served hot with a scoop of ice cream on top!