Ingredients:

  • 29 oz canned peaches, drained
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 cup whole milk
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine the drained peaches, 1/4 cup sugar, cinnamon, and lemon juice in a bowl; stir gently to coat.
  3. Transfer the peach mixture into a 9x9 inch baking dish, spreading evenly into a single layer.
  4. Melt the butter in the baking dish (via microwave or oven) until fully liquid.
  5. In a mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
  6. Stir milk into the flour mixture until the batter is smooth.
  7. Pour the batter slowly over the melted butter without stirring.
  8. Bake for 40–45 minutes until the crust is mahogany gold and juices are bubbling around the edges.
  9. Cool for 10 minutes before serving to allow the syrup to set.