Blueberry-Nectarine Casserole with Biscuits

Ingredients for 8 servings:

• 300 g blueberries, fresh or frozen
• 6 large nectarines
• 100 g sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice, freshly squeezed
• 125 ml water
• 270 g flour
• 4 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 250 ml cream
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the fruit filling, rinse the nectarines in cold water, halve them, remove the pits, and cut them into slices about 1.5 cm thick. In a large saucepan, combine the blueberries, nectarines, sugar, cornstarch, lemon juice, and water, and bring to a boil. Stir constantly, then reduce the heat to low. Simmer for about two minutes, then remove from the heat and set aside. Preheat the oven to 235°C and begin making the sponge cake batter. Mix the flour, 3 tablespoons of the sugar, baking powder, and salt. Take 1 tablespoon of the cream and place it in a small bowl; you’ll need this later to coat the sponge cakes. Whip the remaining cream until stiff peaks form, then stir it into the flour mixture with a spatula. Knead with floured hands three or four times, but no longer. You want a smooth, pliable dough. Turn this out onto a lightly floured surface and press it flat into a round shape—about 2.5 cm thick. You can also do this with a rolling pin, but I find it easier and quicker this way. Now take a round 6.5 cm diameter cutter and cut out biscuits from the dough. I make four the first time. Then knead the dough together again and cut out the next ones until you have eight. Bring the filling back to a boil and pour into a rectangular baking dish measuring 29 cm x 18 cm. Smooth everything out a bit. Then place the biscuits on top. Spread each one with the remaining cream and sprinkle them all with the remaining tablespoon of sugar. Bake the casserole in the preheated oven for 15-20 minutes until the biscuits are a nice color. Let cool on a heatproof trivet for about 20 minutes before serving warm. Or let cool completely and serve cold. Arrange it on the plate so that there is a biscuit in each serving. Tip: If you like, you can also add a scoop of vanilla ice cream.