If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any leftovers will make a pretty tasty breakfast!

Ingredients:

1/2 cup sugar

2 Tbsp all-purpose flour

juice and zest from 1/2 lemon

3/4 tsp. ground cardamom

6 cups assorted summer fruit, pitted and sliced (I used a combination of apricots, peaches and berries)

Topping:

1 1/2 cups all-purpose flour

1/4 cups sugar

4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup unsalted butter

1/2 cup buttermilk

Glaze:

1 Tbsp. milk

1 Tbsp. Demerara sugar

Preheat oven to 375°F.

In a large bowl, combine sugar, flour, lemon zest and juice and cardamom. Toss fruit with sugar mixture until well coated. Transfer fruit mixture to 8×8-inch baking dish.

To prepare the topping, combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture until mixture is crumbly. Add buttermilk and stir with fork until dough comes together. Form a ball and transfer to a lightly floured surface. Knead dough until smooth. Pat dough into a large oval, roughly 1/2-inch thick. Cut out rounds of dough using 3-inch circular cookie cutter. Repeat with scraps until all dough has been used. Arrange rounds over fruit mixture.

Brush dough lightly with milk and sprinkle demerara sugar on top. Bake 40-45 minutes. Serve with cream.

Makes 6 generous servings. 

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