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1
Sift the flour well.
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2
Cut the unsalted butter into small cubes and chill in the refrigerator.
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3
If possible, I recommend using aluminum-free baking powder.
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4
Cut the peaches and pears into bite-sized pieces.
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5
Wash the strawberries and cut into halves or quarters.
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6
Place into a large bowl.
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7
Add the cornstarch, brown sugar, and cinnamon, and mix everything together.
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8
Transfer to a baking dish.
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9
Place the flour, 200 g of granulated sugar, baking powder, and salt into a bowl.
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10
Mix together.
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11
Add the chilled cubes of butter.
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12
Add the butter and use a fork or a pastry cutter to coarsely break up the butter while mixing with the flour until it forms pea-sized crumbs.
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13
Combine the heavy cream and egg into a bowl.
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14
Gradually add the powdered ingredients from Step 6 and mix until it lumps together.
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15
Once combined, place on a flour-coated counter.
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16
Divide the dough into 8-12 even pieces and form into balls.
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17
Flatten the balls slightly and place on top of the fruit from Step 4.
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18
Arrange neatly.
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19
Coat the tops with heavy cream and sprinkle with 2 tablespoons of granulated sugar.
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20
Bake for 45-55 minutes in an oven preheated to 180C until deliciously browned.
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21
Place parchment paper on the bottom rack of the oven to catch any juice that may spill out from the fruit.
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22
Let sit for 1 hour and then enjoy.
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23
Portion it on your serving plates, and enjoy with ice cream, heavy cream, or your favorite toppings.
