Ingredients:

  • 4 cups (950g) fresh or canned peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (28g) unsalted butter, melted
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 cup (120ml) whole milk

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 9x9 inch baking dish, toss the sliced peaches with 1/2 cup sugar, lemon juice, cornstarch, and cinnamon until evenly coated.
  3. Pour the 2 tbsp of melted butter over the peaches and stir gently.
  4. In a mixing bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
  5. Use a fork or pastry cutter to work the cold cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
  6. Stir in the milk just until combined; do not overmix.
  7. Drop spoonfuls of the batter over the peaches, leaving small gaps to allow steam to escape.
  8. Bake for 40-45 minutes until the topping is mahogany-colored and the peach juices are bubbling around the edges.