Peach & Blackberry Slump with maple & buttermilk & maple sugar biscuits
5 sliced peaches (skin on is fine)
1 cup blackberries
2 tablespoons light brown sugar
4 tablespoons granulated sugar
2 1/2 tablespoons of maple sugar
2 teaspoons cornstarch
1 tablespoons lemon juice
1/8 teaspoon cinnamon
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 tablespoons chilled unsalted butter, cut into pieces
2 1/2 tablespoons plain nonfat yogurt
1/2 cup buttermilk
Preheat the oven to 400 degrees.
In a 10” cast iron pan, stir together the fruit, lemon juice, brown sugar, 2 tablespoons granulated sugar, cornstarch, water and cinnamon. toss to combine.
In a bowl, stir together the flour, 2 1/2 tablespoons granulated maple sugar, baking powder, baking soda, and salt. With a fork, work in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the yogurt, buttermilk, and stir into the flour mixture until just combined. It should be wet and sticky.
Drop the dough in a few large clumps over the fruit, sprinkle more maple sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes