For the filling:
2 cups fresh or frozen blueberries
2 nectarines, sliced
2 peaches, sliced
1/2 cup sliced almonds
1 cup sugar

For the biscuits:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 Tablespoons sugar
1/2 teaspoon salt
12 Tablespoons unsalted butter, cut into small pieces
2 cups buttermilk

Preheat the oven to 350 F. Slice the fruit and put in a cast iron skillet. Add the cup of sugar and almonds and toss well to combine.

Mix the dried ingredients together in a large bowl. Cut in the butter in pieces, crumbling it in until the mixture resembles coarse meal. Add the buttermilk, mixing just enough to combine. Drop the dough in an even layer over the fruit and place the pan in the oven. Bake for about 30 to 45 minutes until the fruit is bubbly and the biscuits and lightly browned.

Serves 8, preferably with vanilla ice cream.