Ingredients
Scale
- 6 to 8 fresh peaches, peeled and sliced (or 2 cans of sliced peaches, drained)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced peaches with 1/2 cup of the granulated sugar, the brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir gently until the peaches are well coated and let them sit for about 10 minutes to release their natural juices.
- In a separate medium-sized bowl, whisk together the flour, the remaining 1/2 cup of granulated sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract. Stir until just combined; the batter should be thick but pourable. Be careful not to overmix, as this can make the topping tough.
- Pour the peach mixture into a 9×13 inch baking dish, spreading them out evenly. Using a large spoon, drop dollops of the batter over the top of the peaches. You don’t need to cover the fruit completely, as the batter will spread while it bakes to create a beautiful, craggy crust.
- Place the dish in the preheated oven and bake for 40 to 45 minutes. You will know it is done when the fruit filling is bubbling around the edges and the topping has turned a lovely golden brown. Remove from the oven and let it cool for at least 10 minutes before serving to allow the juices to thicken.
- Cook Time: 60 minutes
- Diet: Vegetarian