Ingredients

3/4 cup sugar

1/4 cup all-purpose flour

3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups)

1 tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

For topping:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal (not stone-ground)
• 2 teaspoons baking powder
• Rounded 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 1 tablespoon heavy cream, divided
• 2 teaspoon sugar

Equipment:

• a round cookie cutter (2 to 2 1/2 inches)

Description

To Keep Things Simple, We Don't Peel The Fruit Before Baking It. As A Result, It's Best To Avoid ''fuzzy' Fruits Such As Peaches And Apricots.

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