Filling:
- 2 pounds frozen pealed peach slices
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 1/4 tbsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp all-purpose floor
- Whipped cream
Heat oven to 400 degrees. Combine ingredients in large bowl. Transfer to a 2-quart baking dish and bake for 45 minutes until peaches are soft (but not falling apart) and a thick, sticky sauce has formed. Remove from oven, and cool to room temperature.
Biscuits:
- 3-1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1tsp fine sea salt
- 1 cup cold unsalted butter (cut into 1/4″ pieces)
- 3/4 cup heavy cream
- 1/2 cup buttermilk
Combine flour, sugar, baking powder and salt in large bowl and mix. Add cold butter. Using your hands, pinch the pieces of butter and flour mixture together so that you get uneven shards and beads of butter. Don’t work the butter for too long. Make a well in the middle, pour in the cream and buttermilk, and stir to combine. With your fingers fold the dry ingredients into the wet ones just until combined. The dough will be moist and crumbly; press it into a small rectangle and cover with plastic wrap. Chill. When peaches have cooled, unwrap and roll out the dough to roughly 1/2″ thick. Tear off irregular pieces and place here and there over the peaches. Decrease oven to 350 degrees and bake 40 to 50 minutes, until biscuits are lightly golden on top. Serve warm or room tempurature topped with whipped cream.