Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (16g) cornstarch
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120ml) whole milk
  • 1 tbsp (12g) coarse turbinado sugar

Instructions:

  1. Toss the sliced peaches, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl until the cornstarch is fully dissolved.
  2. Pour the peach mixture into a 9x9 inch baking dish, spreading them evenly.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Stir in the melted butter and milk until just combined; leave a few lumps for a fluffier crust.
  5. Spoon the batter over the peaches, leaving some peaks and valleys for crispiness.
  6. Sprinkle the coarse turbinado sugar over the top.
  7. Bake at 375°F (190°C) for 40–45 minutes until the crust is deep mahogany brown and the juices are bubbling.