Tuck the season's best stone fruit under a tender, vanilla-scented biscuit crust and call it dessert.
4cupssliced peachesplums, or nectarines (or any combo of all 3)
1Juice of half a lemon
1/4cupgranulated sugaror vanilla sugar, if you have it
1/4teaspoonvanilla seedsor 2 teaspoons vanilla added to buttermilk
Preheat oven to 350F and round up a medium-sized baking dish (I used a 1 3/4qt oval baker from Le Creuset).
In a medium bowl, toss sliced stone fruit with lemon juice. Sprinkle with demerara sugar and cornstarch and combine well. (I use my hands). Transfer fruit to the baking dish and spread to cover the bottom.
In another, smaller bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
Using a box grater, grate cold butter to the flour mix and toss to combine.
Add buttermilk and vanilla and fold biscuit batter together gently, until just combined. Scoop dough in dollops onto the peaches; don't worry if all the fruit is not covered.
Sprinkle top with a tablespoon of vanilla sugar and place in the oven. Bake for about 30 minutes, or until the fruit is bubbly around the edges and the vanilla biscuit is golden brown.
Remove from oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.