Stone fruits from the summertime blended with a tart-sweet sauce and baked under a flaky biscuit shell… delicious!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 8×13-inch dish |
Ingredients
- 2 cups sliced fresh peaches
- 2 cups sliced fresh nectarines
- 2 cups pitted and quartered plums
- 1 teaspoon cornstarch
- 1 cup currant jelly
- ½ teaspoon apple pie spice
- ⅛ teaspoon white pepper
- 1 (16.3 ounce) can refrigerated flaky biscuits (such as Pillsbury Grands!®)
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8×13-inch baking dish with cooking spray.
- In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
- Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
- Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 571 mg |
| Sugars | 45 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious flavor, but very very sweet to me. Since I don’t have much of a sweet tooth, I would probably reduce the amount of cinnamon sugar on top to about 1 tablespoon and use a little less jelly next time. Amazingly enough, the white pepper really did set off the sweetness of the fruit without being easily identifiable as pepper. Mine turned out a tad bit too soupy, but I wouldn’t fault the recipe for that. The fruit I used was at peak season and fairly juicy, so next time I’ll compensate with a bit more cornstarch. Aside from the time it took to slice the fruit, this was quick to put together and bake.
I made this for a good friend’s birthday instead of the traditional birthday cake and it turned out just beautiful! And she loved it!