Ingredients
6 peaches (2 pounds), halved lengthwise, pitted, and cut into 1/2-inch-thick wedges (6 cups)
12 ounces apricots (4 to 5), pitted and cut into 1/2-inch-thick wedges (2 cups)
2/3 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/2 teaspoon kosher salt
1 1/2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup low-fat buttermilk
1/3 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling
Vanilla ice cream, for serving (optional)
Preparation
Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.
