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Categories:
pecan pecans flour powdered sugar coarse sugar salt baking powder unsalted butter vanilla peaches blueberries lemon juice granulated sugar cornstarch freshly grated nutmeg ground cinnamon couple Biscuit flour sugar baking powder baking soda salt cold unsalted butter milk yogurt
Viewed: 57 - Published at: 9 years agoIngredients
- PECAN SANDY TOPPING:
- 1 cup raw pecans
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons coarse sugar, such as Turbinado or Sugar in the Raw; use granulated if you have neither
- 3/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 3/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract (or bourbon)
- FILLING:
- 3 1/2 to 4 pounds peaches (11-16 peaches, 8-9 cups)
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- A couple pinches of salt
- BISCUIT TOPPING:
- 2 cup all-purpose flour
- 6 tbsp. plus 2 tsp. sugar, divided
- 1.5 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 10 tbsp. cold unsalted butter, cut into 1/4-inch cubes
- 1 cup plain whole milk yogurt
Method
- PECANS
- Heat oven to 350
- Spread nuts out in a layer on a baking sheet
- Bake, stirring occasionally, until well browned, 10-13 min (they'll smell toasted and nutty but keep an eye on them towards the end so they don't burn)
- Transfer pan to wire rack to cool.
- In food processor, coarsely chop 1/4 cup cooled pecans, then set aside in a small dish
- Put remaining pecans (3/4 cup) in food processor along with about 1/4 of your flour (you can eyeballs this) and grind nuts until they're as powdery as possible
- Add remaining flour, powdered sugar, coarse sugar, salt, baking powder & pulse the machine 2 or 3 times, just to combine
- Transfer dry mixture a bowl and add melted butter and vanilla
- Stir this together until small & large clumps form, then stir in coarsely chopped pecans. Refrigerate until needed.
- FILLING
- Heat oven to 375
- Halve & pit peaches, then cut into chunks, smaller if they're firm, large ones if the peaches are already soft
- In the bottom of 3- to 4-quart (a 9x13" pan) ovenproof baking dish, toss peach chunks & blueberries with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt.
- BISCUITS
- In the food processor, combine the flour, 6 tablespoons sugar, baking powder, baking soda and salt
- Pulse to combine
- Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses
- Transfer to a medium bowl
- Add the yogurt and toss with a spatula until a cohesive dough is formed (Be careful not to overmix)
- Break the dough into 6 evenly sized but roughly shaped mounds and set aside
- BAKING
- Remove pecan topping from refrigerator and cover fruit thickly and evenly with topping
- Bake about 15-19 min (on 375)
- Remove from oven & preheat to 425
- Place the dough mounds on top of the peaches, spacing them at least 1/2-inch apart (they should not touch)
- Sprinkle each mound with remaining sugar
- Bake until the topping is golden brown & fruit is bubbling, 23-25 minutes. Cool on a wire rack until warm (~20 min)
