Ingredients

The following ingredients have 8 Servings
  • 1/2 cup/56 grams hazelnut meal
  • 1 1/2 cups/190 grams all-purpose flour
  • 1/3 cup/65 grams granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup/115 grams cold unsalted butter (1 stick), cut into pieces
  • 1/3 cup/75 milliliters cold heavy cream, plus more for brushing top
  • 1/4 cup/60 milliliters cold whole milk
  • Sanding sugar, for sprinkling
  • 2 to 4 tablespoons sugar (depending on how sweet the fruit is)
  • 1/2 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons vanilla extract)
  • 2 pounds/910 grams ripe peaches (3 to 4 medium peaches), pitted and cut into eighths (no need to peel it)
  • 2 cups/320 grams blueberries, preferably wild, either fresh or frozen (no need to thaw)
  • 1 tablespoon cornstarch
  • Pinch of kosher salt

Instruction

  • Heat oven to 400 degrees. In a small skillet, cook hazelnut meal over medium-low heat, stirring constantly, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely.
  • Prepare the filling: Combine sugar and vanilla seeds in a 2-quart baking dish and use your fingers to grind them together. Add peaches and blueberries, sprinkle with the cornstarch and salt, and gently toss to combine.
  • Prepare the biscuit topping: Combine cooled hazelnut meal, flour, sugar, baking powder and salt in a large bowl and whisk to combine. Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-size pieces. (Pop the flour mixture into the refrigerator for a little while if the butter has gotten warm.)
  • In a small bowl, combine cream and milk and then, with a fork, stir it into the flour mixture just until evenly moistened. Don’t overwork the dough.
  • Drop the dough in 8 to 10 apricot-size balls (a scant 1/4 cup) on top of the fruit mixture. Brush the tops of the dough balls with cream and sprinkle with sanding sugar.
  • Bake until fruit is bubbling, topping is golden brown, and a toothpick inserted into the center of one biscuit comes out with moist crumbs attached, 40 to 45 minutes. Serve warm or at room temperature.