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Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

A juicy fruit filling covered with a golden buttermilk biscuit topping. Two of my favourite summer fruits - raspberries and peaches!! You can substitute fresh blueberries!! Yummy!!

Ingredients Nutrition

Directions

  1. Preparation.
  2. In large bowl, gently toss together peaches, raspberries, sugar, flour and lemon juice; scrape into 8-inch (2 L) square glass baking dish
  3. Buttermilk Biscuit Topping: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt; using pastry blender or 2 knives, cut in butter until crumbly.
  4. In measuring cup, stir buttermilk with vanilla; drizzle over flour mixture, stirring with fork to form soft, slightly sticky dough.
  5. On lightly floured waxed paper, form dough into 8-inch (20 cm) square; cut into 9 squares. Place squares over fruit.
  6. Brush squares with buttermilk; sprinkle with sugar.
  7. Bake in 375°F (190°C) oven until bubbly and biscuits are light golden and no longer doughy underneath when lifted with spoon, about 50 minutes.
  8. Let cool slightly before serving.
  9. This is dessert is not too sweet and is perfect when served with vanilla ice cream!
Most Helpful

5 5

This was delicious! I only had two cups peaches so I used 3 cups raspberries. The biscuit topping rises quite high - it tasted good even though it wasn't quite cooked! Thanks for this lovely summer recipe!