Ingredients:

  • 6 cups (900g) fresh peaches, peeled, sliced, and pitted
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2.6g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Peel and slice the peaches into uniform wedges. Note: Uniform slices ensure they cook at the same rate.
  2. In a bowl, toss the peaches with 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1 tbsp cornstarch.
  3. Let the mixture sit for 10 minutes. Wait until you see a pool of syrup forming at the bottom of the bowl.
  4. In a separate mixing bowl, whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
  5. Stir in 1 cup whole milk. Mix until the batter is smooth but stop before it becomes elastic.
  6. Fold the 1/2 cup melted butter into the batter. Note: Do not over mix here or the crust will be tough.
  7. Pour a portion of the melted butter into a 9x9 inch baking dish, swirling to coat the bottom.
  8. Pour the batter directly over the butter in the pan. Do not stir the batter into the butter.
  9. Spoon the macerated peach mixture and all its syrup over the top of the batter.
  10. Bake at 350°F (175°C) for 30 minutes until the topping is mahogany colored and the fruit is bubbling.