Anyone that loves fruit desserts will appreciate this. The agave or fruit juice concentrates allow the natural fruit flavor to predominate. No overpowering sugar taste here. Perfect as is, even better with a dollop of vanilla ice cream. And leftovers…I have this for breakfast!
2/3 cup agave syrup or fruit juice concentrate
5 tbsp butter, cold and cut into bits
5 tsp Clabber Girl Corn Starch
1/3 cup agave or fruit juice concentrate
8-9 nectarines, peeled, pitted and sliced (about 5-6 cups)
1/2 cup buttermilk
Biscuits:
1 1/2 cups all-purpose flour
3/4 cup stone ground corn meal
1 tbsp Clabber Girl Baking Powder
Fruit:
1/2 tsp salt
Preheat the oven to 375° F. You will need a 9×13–inch baking pan. For the fruit:Stir the agave syrup and corn starch together. Toss with the prepared nectarines and spread in the baking dish. Whisk together the flour, corn meal, baking powder and salt. Cut in the butter with two forks or your hands, until it resembles coarse crumbs. Make a well in the center and add the agave syrup and buttermilk. Stir gently with a wooden spoon just until it pulls together. Bits of butter should be visible in the dough. Sprinkle the cutting board with flour. Gently knead the biscuits about 9 or 10 times. Do not overwork. Cut the biscuits into about 12 to 15 squares or rounds. Drop the biscuit dough over the fruit in the prepared pan. Bake for about 25 to 35 minutes, or until the filling is bubbly and the biscuits are browned. Serve warm.
2/3 cup agave syrup or fruit juice concentrate
5 tbsp butter, cold and cut into bits
5 tsp Clabber Girl Corn Starch
1/3 cup agave or fruit juice concentrate
8-9 nectarines, peeled, pitted and sliced (about 5-6 cups)
1/2 cup buttermilk
Biscuits:
1 1/2 cups all-purpose flour
3/4 cup stone ground corn meal
1 tbsp Clabber Girl Baking Powder
Fruit:
1/2 tsp salt
Preheat the oven to 375° F. You will need a 9×13–inch baking pan. For the fruit:Stir the agave syrup and corn starch together. Toss with the prepared nectarines and spread in the baking dish. Whisk together the flour, corn meal, baking powder and salt. Cut in the butter with two forks or your hands, until it resembles coarse crumbs. Make a well in the center and add the agave syrup and buttermilk. Stir gently with a wooden spoon just until it pulls together. Bits of butter should be visible in the dough. Sprinkle the cutting board with flour. Gently knead the biscuits about 9 or 10 times. Do not overwork. Cut the biscuits into about 12 to 15 squares or rounds. Drop the biscuit dough over the fruit in the prepared pan. Bake for about 25 to 35 minutes, or until the filling is bubbly and the biscuits are browned. Serve warm.