Mixed Stone Fruit Cobbler With Raspberry And Buttermilk Biscuit | Donna Hay

Ingredients

• 4 medium white peaches (500g), sliced
• 5 medium white nectarines (600g), sliced
• 6 apricots (400g), sliced
• ¾ cup (165g) caster (superfine) sugar
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 2 tablespoons cornflour (cornstarch)
• icing (confectioner’s) sugar, for dusting
• 3 cups (450g) plain (all-purpose) flour, sifted, plus extra for dusting
• 3 teaspoons baking powder, sifted
• 185g cold unsalted butter, chopped
• ¾ cup (180ml) buttermilk
• 125g fresh raspberries, lightly crushed