-
1
Preheat oven to 400 degrees.
-
2
Place fruit in shallow 9 inch square or possibly oval ceramic or possibly Pyrex baking dish.
-
3
Toss with lemon juice.
-
4
Combine sugar, flour and cinnamon in small bowl.
-
5
Sprinkle sugar mix on fruit.
-
6
Toss to combine.
-
7
Set aside.
-
8
To make topping: Combine flour, sugar, baking pwdr, baking soda, lemon zest and salt in medium mixing bowl or possibly food processor fitted with steel blade.
-
9
Cut in butter with fork or possibly by pulsing processor till mix resembles coarse meal.
-
10
Make a well in center and add in buttermilk, mixing till just proportionately moistened and dough holds together in wet clumps; don't over-mix.
-
11
Using a large spoon, drop dough in clumps over fruit.
-
12
Don't let dough touch sides of dish.
-
13
With a metal spatula gently spread dough proportionately over fruit (but not all the way to sides of dish) and sprinkle top with remaining Tbsp.
-
14
sugar.
-
15
Bake 10 min.
-
16
Reduce heat to 350 degrees and bake another 25 to 30 min, till shortbread is delicate golden and hard to touch, and fruit is bubbling.
-
17
Remove from oven; let stand at least 30 min.
-
18
Serve hot or possibly room temperature the same day it is made, scooping out onto a dessert plate with fruit side up, with some heavy cream to pour over.
