1 ½ cups frozen mixed fruit (blueberry, blackberry, raspberry, strawberry etc)
4 teaspoons sugar
1/8 teaspoon orange zest
3 Tablespoons orange juice
½ teaspoon cornstarch
¼ teaspoon cinnamon
1 tablespoon unsalted butter
¼ teaspoon vanilla extract
Sweet Biscuit Topping
½ cup all-purpose flour
2 teaspoons sugar
¾ teaspoons baking powder
pinch kosher or sea salt
2 tablespoons cold unsalted butter; cut into ¼ inch pieces
1/3 cup chilled heavy whipping cream
Whipped cream or ice cream, for serving (optional)
For the fruit filling:
Preheat oven to 350.
In a small bowl saucepot mix together fruit, sugar, and orange zest.
In a small bowl whisk together orange juice and cornstarch. Add to fruit mixture.
Stir in cinnamon and butter.
Bring to a boil and allow to simmer for 1-2 minutes.
Remove from heat and add vanilla extract.
Pour fruit mixture into 6 inch cast iron pan.
To prepare biscuit topping, place flour, sugar, baking powder, and salt in a small bowl. Mix well. Add the cold butter pieces and with a fork blend the butter into the flour until the butter is cut into pieces the size of large green peas. Add heavy whipping cream and mix until the dough holds together and is slightly sticky.
Pinch off pieces and drop biscuit dough on top of fruit mixture until almost completely covered.
Place 6 inch cash iron pan on sheet pan and bake for 15-20 minutes or until biscuit top is golden brown.
Serve with ice cream or whipped cream.