“Fruit Compote Biscuit Skillet”

Does anyone ever need a reason to make summer desserts with fresh fruit? Well, that’s what I was thinking when this recipe came to mind. It’s a spin on a recipe I found from Food & Wine several years ago. Topped with easy to make biscuit dough and fresh fruit simmered into a sauce. You’ve got dessert in an hour or less when that evening sweet tooth hits.. This fabulously easy and quick dessert is my Fruit Compote Biscuit Skillet. Any favorite fresh fruit can be used. As a result, anything in the berry family works extremely well.

If you happen to have vanilla ice cream then I will suggest making this recipe. This recipe is not overly sweet but you can add less sugar and gradually adjust to your liking. The sweetness of the fresh fruit will also determine how sweet the sauce becomes. You may need more sugar if berries have a sour note.

Fruit Compote Biscuit Skillet

My Fruit Compote Biscuit Skillet is even kid-friendly. Kids love fruit in any form and most often love biscuits. The biscuits can be left on the thick side if you like but be sure you cook them long enough so dough is not gummy in texture. Checkout my Blueberry Dumplings recipe for another summer fresh fruit recipe. Go ahead, what are you waiting for? I think you and your family will enjoy this recipe and don’t forget to try other fresh fruits to give this simple dessert a different spin.

Fruit Compote Biscuit Skillet

Fruit Compote Biscuit Skillet

Fruit Compote Biscuit Skillet

1 1/2 cups unbleached all-purpose flour

2 T. light brown sugar

1 1/2 t. baking powder

1/2 t. salt

1/4 cup unsalted butter, sliced into 1/4-inch pieces

1/4 cup half and half plus 2 T. half and half

3/4 cup granulated sugar, additional sugar for sprinkling

12 oz. fresh blueberries

12 oz. frozen, sliced or 3 fresh peaches, pit removed and sliced

1 1/2 t. finely grated lemon or orange zest

1 cinnamon stick

Vanilla ice cream or sweetened whipped cream for serving

In a large bowl, combine flour, brown sugar, baking powder, and salt. Using a pastry blender, add butter and cut into flour mixture until it resembles coarse grain. Add half and half, stir until dough is thoroughly combined and evenly moistened. Using a large spoon, form 8 semi-flat or loose rounds and place on a parchment lined baking sheet; set aside.

Turn on the oven broiler. In a large ovenproof skillet, stir together 3/4 cup sugar, blueberries, peaches, citrus zest, and cinnamon stick. Cook over medium-high heat, stirring occasionally until berries soften and a sauce is formed, about 10 – 15 minutes.

Place biscuits on top of fruit, covering the skillet and simmering over low heat until biscuits are springy to touch, about 15 minutes. Dust tops of biscuits with remaining sugar and broil for about 5 minutes until sugar begins to brown.

Let dessert cool, discarding cinnamon stick. Serve with ice cream or whipped cream.