Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 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 (115g) unsalted butter, melted
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. In a large bowl, toss the sliced peaches with 100g sugar, lemon juice, 5g cinnamon, cornstarch, and 1.5g salt.
  2. Let the peach mixture sit for 15 minutes to allow the natural juices to release and create a syrup.
  3. Preheat the oven to 350°F (175°C).
  4. In a medium bowl, whisk together flour, 200g sugar, baking powder, and 3g salt.
  5. Stir in the milk and vanilla extract until the mixture is smooth.
  6. Pour the melted butter directly into the bottom of a 10-inch cast iron skillet, swirling to coat the surface completely.
  7. Pour the batter over the melted butter; do not stir the batter into the butter.
  8. Spoon the macerated peaches and their syrup over the batter.
  9. Dust the top with the remaining 12g sugar and 2g cinnamon.
  10. Bake for 45 minutes or until the crust is golden brown and the filling is bubbling.