Stone Fruit Bake

Stone Fruit Bake

  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Servings: 9

When those long-awaited stone fruits come into season, head to the kitchen and start baking! Showcasing summer’s bounty to best advantage, this dessert features a medley of fruits topped with a simple buttermilk dough. Choose whatever looks best at your market, such as peaches, nectarines, plums, cherries and apricots. If using a variety, cut them into uniform slices to ensure even baking. Mixed berries are a wonderful option as well. The dessert is delicious on its own but tastes even better paired with vanilla ice cream, whipped cream or clotted cream.

Ingredients

For the buttermilk dough:

  • 120 g plain flour, plus more for dusting
  • 120 g cake flour
  • 2 Tbs. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. bi-carb soda
  • 1 tsp. salt
  • 90 g cold unsalted butter, cut into 5-mm pieces
  • 180 ml buttermilk, plus more for brushing

For the stone fruit filling:

  • 1.5 kg stone fruit, such as peaches, nectarines, plums, cherries and/or apricots, pitted and sliced, or mixed berries
  • 1/3 cup (65 g) granulated sugar
  • 2 Tbs. cornflour
  • 1 Tbs. vanilla extract
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. light brown sugar
  • Vanilla ice cream, whipped cream or clotted cream for serving (optional)

Directions:

  • Preheat an oven to 200°C.
  • To make the buttermilk dough, in a large bowl, sift together both flours, the granulated sugar, baking powder, bi-carb soda and salt. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.
  • Lightly dust a work surface with plain flour, then turn the dough out onto the surface. Using a light touch, pat the dough into a disc about 2 cm thick.
  • Put 1/4 cup (30 g) plain flour in a small bowl. Using a 5-cm round cookie cutter and dipping the cutter each time into the flour, cut out as many rounds as possible. Transfer to a baking sheet. Gather up the dough scraps, pat into a disc again and cut out more rounds. Repeat one more time. You should have a total of about 9 rounds. Refrigerate the rounds while you prepare the filling and start baking it
  • To make the filling, in a 20-cm square covered baking dish, toss together the stone fruit, granulated sugar, cornflour, vanilla and lemon juice until well combined.
  • Cover the dish and bake for 40 minutes, then remove from the oven. Arrange the buttermilk rounds on top of the filling. Brush the rounds lightly with buttermilk, then sprinkle the rounds and the filling with the light brown sugar.
  • Continue to bake, uncovered, until the filling is thickened and bubbling and the buttermilk rounds are deep golden brown, 30 to 35 minutes more.
  • Transfer the baking dish to a wire rack and let cool for about 30 minutes. Serve warm with vanilla ice cream, whipped cream or clotted cream. Serves 9.
  • Williams-Sonoma Test Kitchen
Back

RECIPES

Sorry, we couldn't find any products.