Ingredients:

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

Instructions:

  1. In a large bowl, combine the sliced peaches, 1/2 cup white sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt.
  2. Toss gently until the peaches are coated in a syrupy glaze.
  3. Pour the peach mixture into a 9x13-inch baking dish or a 12-inch cast iron skillet, spreading the fruit evenly.
  4. In a separate bowl, whisk together the flour, 1 cup white sugar, baking powder, and salt.
  5. Add the cold, cubed butter to the dry mix. Use a pastry cutter or forks to work the butter into the flour until it resembles coarse meal with some pea-sized lumps remaining.
  6. Stir in the milk just until combined; do not overmix.
  7. Drop spoonfuls of the dough over the peaches, leaving some gaps to allow steam to escape.
  8. Preheat oven to 375°F (190°C).
  9. Lightly brush the top of the dough with melted butter.
  10. Bake for 40–45 minutes until the topping is golden brown and the filling is bubbling.