Ingredients:
For the biscuit topping:
2 1/3 cups(280 grams) all-purpose flour
1/2 cup(106 grams) light brown sugar
1 tablespoonbaking powder
3/4 teaspoonfine sea salt
1/2 cup(113 grams) cold unsalted butter, cut into ½-inch/1-cm cubes, divided
2/3 cup(155 grams) cold sour cream
1/4 cup(60 grams) heavy cream
1/2 teaspoonvanilla extract
1/4 teaspoonalmond extract
For the pie filling & assembly:
1/2 cup(99 grams) granulated sugar
2 tablespoons(14 grams) cornstarch
1/4 teaspoonfine sea salt
4 pounds(1.81 kilograms) stone fruit (such as peaches or plums), sliced ¼-inch/6-millimeters thick
1/2 teaspoonvanilla extract
1/4 teaspoonfreshly grated nutmeg
2 tablespoons(28 grams) unsalted butter, at room temperature, divided
1 large egg
1 tablespoon(15 grams) heavy cream
1 tablespoon(21 grams) honey
Directions:
In a medium bowl, whisk the flour, brown sugar, baking powder, and salt to combine. Add the cubed butter, and use your hands or a pastry cutter to cut the butter into the flour, continuing to mix until the butter is in pieces—the largest size should be no larger than the size of peas.
Add the sour cream, and mix to combine. Add the cream, vanilla, and almond extract, and mix until the mixture forms a streusel-like consistency. Cover the bowl with plastic wrap, and chill the dough in the refrigerator while you prepare the filling.
Heat the oven to 375°F/190°C with an oven rack in the center.
In a large bowl, whisk together the sugar, cornstarch, and salt to combine. Add the fruit and toss until well coated. Add the vanilla and nutmeg, and mix to combine.
Use about ½ tablespoon (7 grams) of the butter to generously grease the baking dish. Pour the fruit filling into an even layer in the pan, then dot the remaining butter over the surface of the filling. Sprinkle the biscuit crumble topping over the fruit in an even layer.
In a small bowl, whisk the egg, cream, and honey together to combine. Brush this mixture evenly over the surface of the crumble topping. Transfer the dish to the oven and bake until the filling bubbles around the edges of the biscuits and the biscuits are deeply golden brown, 40 to 45 minutes. (If the biscuit topping is browning too much for your liking, tent the baking dish with foil for the remainder of baking time.)
Let cool for 10 minutes before serving warm.