In my haste, I forgot to add the cinnamon, cornstarch, and sugar to the fruit layer. Since it is peach season in the Pacific Northwest and these peaches are really ripe and sweet, it doesn't matter about the lack of added sugar in this recipe. Sugar is generally added to even out the sweetness of ripened fruit. But yeah, missing the cornstarch is definitely noticeable after the fact.
Biscuit dough:
1 1/2 c. unbleached wheat flour
1/2 c. unbleached cane sugar
1 tsp. salt
1 tbsp baking powder (aluminum free)
5 tbsp unsalted butter, cold
less than 3/4 cup heavy cream
Fruit filling:
4 ripe peaches, sliced
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp unbleached cane sugar or brown sugar (optional)
1-2 tbsp cornstarch
1. Mix the fruit, brown sugar, nutmeg, and cornstarch together in a bowl and pour into a clean baking dish.
2. Sift the dry ingredients together and cut in the cold butter until it resembles a crumbly texture. Gradually stir in the heavy cream until the dough just sticks together.
3. Turn out the dough onto parchment paper and cover with another sheet of wax or parchment paper. Roll out to about 1/4" to 1/2" thickness. Cut out shapes with cookie cutters. I used heart-shaped cutters for this. Place biscuits on top of peaches.
4. Bake at 350 degrees F for 45 minutes.
Before and after baking photos:
