Ingredients:

  • 900g fresh peaches, peeled and sliced
  • 150g granulated sugar (for filling)
  • 15ml fresh lemon juice
  • 5g ground cinnamon
  • 1g ground nutmeg
  • 10g cornstarch
  • 115g unsalted butter, melted
  • 125g all-purpose flour
  • 200g granulated sugar (for batter)
  • 10g baking powder
  • 2g salt
  • 240ml whole milk
  • 5ml vanilla extract

Instructions:

  1. In a large saucepan, combine sliced peaches, 150g sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat for approximately 5 minutes until the sugar dissolves and the peaches release their natural juices. Whisk in the cornstarch if a thicker syrup is desired.
  2. Pour the 115g of melted butter into the bottom of a 9x13 inch baking dish or a 12-inch cast-iron skillet.
  3. In a medium mixing bowl, whisk together the flour, 200g sugar, baking powder, and salt. Slowly stir in the milk and vanilla extract until just combined. A few small lumps in the batter are acceptable.
  4. Pour the batter directly over the melted butter in the baking dish. Do not stir the batter into the butter.
  5. Gently spoon the warm peach mixture and its syrup over the batter layer. Do not stir.
  6. Bake for 45 minutes until the batter rises through the fruit and the top becomes a deep mahogany-colored, shattering crust.