Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (12g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 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 (113g) unsalted butter, melted

Instructions:

  1. In a large bowl, combine the sliced peaches, 100g sugar, cornstarch, cinnamon, and lemon juice. Stir until the peaches are coated in a thick, fragrant slurry.
  2. Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9x9 inch baking dish, swirling to ensure the bottom and sides are well-greased.
  3. In a mixing bowl, whisk together the flour, 200g sugar, baking powder, and salt until no clumps remain.
  4. Slowly stir in the milk until the batter is smooth and pale, taking care not to overmix.
  5. Pour the batter directly over the melted butter in the baking dish without stirring the butter into the batter.
  6. Spoon the peach mixture evenly over the top of the batter; do not stir.
  7. Bake for 40–45 minutes until the topping is mahogany-colored and the peach juices are bubbling vigorously around the edges.