3 cups fresh blueberries (about 1 1/2 pints)
3 cups sliced nectarines (about 4-5 large)
1 cup sugar, divided
2 cups plus 2 Tbsp flour, divided
zest and juice of half a lemon plus more to taste
1/2 tsp kosher salt
1 Tbsp baking powder
1/2 cup cold unsalted butter, cut into 1/2 inch squares
1/2 cup whole milk
In a medium saucepan, add in half of the blueberries and nectarines. Add 3/4 cup sugar and 2 tablespoons of flour. Stir to combine. Bring to a soft boil and stir constantly until the sauce thickens. Remove from the heat and pour the fruit into a bowl. Add in the remaining fruit, lemon zest and juice. Let cool to room temperature.
Once the filling has cooled, preheat oven to 425 degrees. Coat a baking dish or ramekins with nonstick cooking spray. Divide the filling between the prepared dishes.
To make the biscuit, add the 2 cups of flour, salt and baking powder. Cut in the cold butter until crumbs are formed. In a small measuring cup, combine the milk and egg. Pour into flour mixture and stir until just combined. Drop small pieces of biscuit onto the top of the filling. Sprinkle generously with the remaining 1/4 cup of sugar.
Bake for 15 to 20 minutes or 30 minutes for a larger dish. Watch closely to make sure the biscuit doesn’t burn. Remove from the oven and allow to cool before digging in!
Source: Making Life Delicious