Ingredients
3cupspeaches,organic, sliced
2cupblueberries,organic
½cupevaporated cane juice crystals
2tbsparrowroot,organic
½tspfreshly nutmeg,grated
1pinchkosher salt
1tbsplemon juice,organic
1cupbarley flour,organic
1cupwhole wheat flour,organic
2½tspbaking powder
½tspkosher salt
½tspfreshly ground nutmeg,organic
1sticksweet butter,organic
3tbspevaporated cane juice crystals,organic
1large egg,organic, free range
1cupmilk,organic, low fat
2tbspevaporated cane juice crystals
Preparation
In a mixing bowl, combine the peaches and blueberries. Mix the sugar, arrowroot, nutmeg, and salt and in a small bowl.
Sprinkle sugar mixture and lemon juice over the fruit. Add fruit to a buttered 12-inch baking dish.
Preheat oven to 350 degrees F.
Combine the flours, baking powder, salt, and nutmeg in the bowl of a food processor. Cut chilled butter into pieces. Add the butter to the processor and pulse until the butter is cut into the flour and is no larger than a pea.
Add the sugar, and pulse only to combine. Beat the egg and milk together and add it to the processor all at once. Mix only until just combined.
Using well-floured hands, place the dough on a well-floured board and roll it out to between ¾ and 1 inch-thick.
Using a well-floured biscuit cutter, cut out desired shape and lay biscuits over the fruit filling, making a decorative crust. Sprinkle the dough with coarse sugar crystal.
Bake for 40 minutes, or until the fruit is bubbling and syrupy, and the biscuit is lightly browned. If biscuit is not browning properly, raise the oven temperature to 375 degrees F for the last 5 minutes of cooking.
Serve warm, and enjoy!
