Ingredients:

  • 3 lbs fresh peaches, pitted and sliced into ½-inch wedges
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, melted
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • ½ cup whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Pour the melted butter into the cast iron skillet, swirling to coat the bottom and sides.
  3. In a separate bowl, toss sliced peaches with sugar, cornstarch, cinnamon, and lemon juice.
  4. Transfer the peach mixture into the skillet, spreading them evenly, and let them sit for 5 minutes until the juices release.
  5. Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
  6. Add the cubed cold butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps.
  7. Stir in the milk just until combined; do not overmix.
  8. Drop spoonfuls of the batter over the peaches, leaving small gaps for steam to escape.
  9. Bake for 35–40 minutes until the crust is golden brown.