3 lbs peaches, peeled and sliced into 1/2″ slices
1 pt fresh blueberries, stems removed and washed
1 pt blackberries, washed
1/2 cup sugar
2 1/2 Tbsp cornstarch
1/4 teaspoon nutmeg
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) cold butter
1 box (7 oz) Odense Almond Paste
1 cup buttermilk
Preheat oven to 375 F. Grease a 9″X13″ baking dish or similar size.
Place peaches, blueberries, and blackberries in a large bowl. Whisk together sugar, cornstarch and nutmeg. Pour over fruit and mix together until well incorporated. Pour into baking dish. Bake for 10 minutes while preparing almond topping. Sift flour, sugar, baking soda, baking powder and salt into a medium bowl. On the large hole side of a box grater, grate the Almond Paste and butter (yes, it can be done) into flour mixture. Mix with fingers until the texture of small crumbs or use a food processor, or pastry cutter. Add buttermilk and stir until just mixed. For tender biscuits, don't over mix. Remove baking dish from oven and drop dough by rounded tablespoons on top of hot fruit (an ice cream scoop with a wire release makes this step effortless). Return dish to oven and bake for 35 minutes more, or until fruit is bubbly and biscuits are golden brown. Delicious cold, or warm, served with vanilla ice cream.