The soft condiment similar to biscuits immerses every last drop of fruity syrup in this quick and easy cooking.
Nettarina shoemaker
Makes 6 portions
- 2 pound (about 907 grams) Neptarins into slices cut into slices or other stone fruits (about 7 cups)
- ¾ cup (150 grams) plus 4 tablespoons (48 grams) granulated sugar, divided
- ¼ cup (32 grams) corn starch
- 1 table spoon (15 grams) fresh lemon juice
- 1 teaspoon (3 grams) Kosher salt, divided
- 1 cup (125 grams) Flour for all uses
- ½ cup (55 grams) Old style oats
- 2 spoons (10 grams) Powder cast
- 5 spoons (70 grams) non -salted cold butter, cube
- ½ cup (120 grams) whole milk
Preheat the oven to 375 ° F (190 ° C). Lightly spray a 1 -to -2 -liter 1 -lamp pan with oven spray with flour.
In a large bowl, mix fruit, ¾ cup (150 grams) of sugar, corn starch, lemon juice and ½ teaspoon of salt (1.5 grams) until they are well combined. Pour the mixture into the prepared pan.
In an average bowl, beat the flour, oat, 2 tablespoons (24 grams) sugar, yeast and remaining ½ teaspoon of salt (1.5 grams). Using a pastry blender or hands, cut the cold butter until the pieces of butter are peas; Mix the milk. Using a 3 -tablespoon -shaped pitcher, a mixture of mixture in a pan. Using your hands, if you want to slightly flatten the dough. Sprinkle the remaining 2 tablespoons (24 grams) sugar on the dough.
Cook until the topping is golden brown and the fruit mixture is thick and sparkling, from 40 to 45 minutes, covering with a sheet during the last 20 minutes of cooking to avoid excess gilding. Leave to cool on a wire rack for at least 30 minutes. Serve hot or ambient temperature.
