Ingredients:

  • 4 cups (600g) sliced peaches
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (16g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120ml) whole milk

Instructions:

  1. In a 9-inch cast iron skillet or baking dish, toss the sliced peaches with brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
  2. Stir until the peaches are evenly coated and the sugar has begun to dissolve into a light syrup, then spread the mixture evenly across the bottom of the pan.
  3. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. Pour in the melted butter and milk, stirring until just combined; the batter should remain thick and slightly lumpy.
  5. Drop spoonfuls of the batter over the peaches, leaving some fruit exposed to allow the syrup to bubble up.
  6. Bake at 375°F (190°C) for 30 minutes until the topping is mahogany-colored and the fruit juices are bubbling.