Ingredients Jump to Instructions ↓

  1. For the filling:

  2. 4 lb. assorted ripe plums, peaches, apricots, and nectarines, rinsed and pitted (prick the skins of peaches and nectarines first)

  3. 1/2 cup packed light brown sugar

  4. 3 Tbs. all-purpose flour

  5. 1/2 tsp. grated orange zest

  6. For the topping:

  7. 4-1/2 oz. (1 cup) all-purpose flour

  8. 2 oz. (1/2 cup) ground, toasted almonds

  9. 1/2 cup sugar

  10. 2-1/2 tsp. baking powder

  11. 1/4 tsp. salt

  12. 1 large egg

  13. 1/2 cup buttermilk

  14. 3 oz. (6 Tbs.) unsalted butter, melted and cooled

  15. 1/2 tsp. vanilla extract

  16. 2 Tbs. toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat the oven to 375°F. Lightly butter a 9x13-inch baking dish.

  2. To make the filling:

  3. Cut peaches and nectarines into 1/2-inch wedges. Cut plums into 3/4-inch wedges and apricots into quarters. In a medium bowl, toss the fruit with the brown sugar, flour, and orange zest until well blended. Pile the fruit into the prepared baking dish and spread evenly.

  4. To make the topping:

  5. In a medium bowl, whisk together the flour, ground almonds, sugar, baking powder, and salt. Beat the egg into the buttermilk and add this to the flour mixture, along with the butter and vanilla extract. Gently stir just until the dry ingredients are moistened. Drop by spoonfuls onto the fruit filling, leaving about a 1-inch border of fruit. Sprinkle the toasted almond slices over the topping. Bake until the fruit is bubbling and the topping is browned (a pick will come out clean), 50 to 55 minutes. Serve warm or at room temperature.


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