Ingredients:

  • 3 lbs fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk

Instructions:

  1. Score a small 'X' on the bottom of each peach. Lower them into boiling water for 30 seconds, then immediately transfer them to an ice bath using a slotted spoon. Gently slip the skins off, pit the fruit, and slice into 1/2 inch wedges.
  2. In a large bowl, toss the sliced peaches with 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and vanilla until coated in a glaze. Pour the mixture into a 9x9 inch baking dish, spreading evenly.
  3. Whisk together the flour, baking powder, salt, and 1/3 cup sugar in a bowl. Use a pastry cutter or fork to work the cold cubed butter into the flour until it resembles coarse crumbs.
  4. Stir in the milk just until combined, being careful not to overmix.
  5. Spoon the batter over the peaches in dollops and spread lightly with a knife. Bake at 375°F (190°C) for 40-45 minutes until the crust is mahogany-colored and juices are bubbling.