Ingredients:

  • 24 oz frozen sliced peaches, thawed and drained
  • 1/2 cup granulated sugar for filling
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt for filling
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup granulated sugar for topping
  • 1/2 tsp salt for topping
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup whole milk

Instructions:

  1. Place the thawed and drained peaches, 1/2 cup sugar, cornstarch, cinnamon, lemon juice, and 1/4 tsp salt into a skillet. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture thickens into a glossy syrup. Pour the filling into a 9x9 inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, 1/2 cup sugar, and 1/2 tsp salt. Add the chilled, cubed butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized lumps remaining.
  3. Stir in the milk just until combined, being careful not to overmix.
  4. Spoon the dough over the hot peach filling in rustic mounds. Bake at 375°F (190°C) for 35–40 minutes until the topping is deep golden brown and the fruit juices are bubbling.