Active Time

　　35 min

　　Total Time

　　1 1/2 hr (includes cooling)

　　To keep things simple, we don't peel the fruit before baking it. As a result, it's best to avoid ''fuzzy" fruits such as peaches and apricots.

　　

Ingredients

Makes 8 servings

　　

For filling:

3/4 cup sugar

　　1/4 cup all-purpose flour

　　3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)

　　1 tablespoon unsalted butter, melted

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon pure almond extract

　　

For topping:

1 1/2 cups all-purpose flour

　　1/2 cup cornmeal (not stone-ground)

　　2 teaspoons baking powder

　　Rounded 1/2 teaspoon salt

　　2 tablespoons cold unsalted butter, cut into 1/2-inch cubes

　　1 cup plus 1 tablespoon heavy cream, divided

　　2 teaspoon sugar

　　

Equipment:

a round cookie cutter (2 to 2 1/2 inches)

　　

Make filling:

Step 1

Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish.

　　

Step 2

Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms.

　　

Step 3

Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits.

　　

Step 4

Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes.