Ingredients:

  • 900g sliced peaches (fresh, frozen, or canned)
  • 100g granulated sugar
  • 16g cornstarch
  • 2.6g ground cinnamon
  • 15ml fresh lemon juice
  • 125g all-purpose flour
  • 200g granulated sugar
  • 12g baking powder
  • 3g salt
  • 113g melted unsalted butter
  • 180ml whole milk

Instructions:

  1. Prepare the peaches. Fresh: Peel and slice. Canned: Drain well in a colander. Frozen: Thaw completely and drain excess liquid. Note: Excess water leads to a soggy crust
  2. Toss the peaches in a bowl with 100g sugar, 16g cornstarch, 2.6g cinnamon, and 15ml lemon juice until the fruit is evenly coated and looks glossy.
  3. In a separate bowl, whisk together 125g flour, 200g sugar, 12g baking powder, and 3g salt.
  4. Stir in 113g melted butter and 180ml milk until just combined. Note: Stop stirring as soon as the flour disappears to keep it tender
  5. Pour the melted butter directly into the bottom of the baking dish.
  6. Pour the batter over the butter in the dish. Do not stir the batter into the butter.
  7. Gently spoon the peach mixture over the top of the batter. Note: Avoid pushing the peaches deep into the batter
  8. Bake at 175°C (350°F) for 45-50 minutes.
  9. Remove from oven until the batter has risen through the peaches and turned a deep golden brown, with the filling bubbling vigorously around the edges.