Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (30ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 3 tbsp (60ml) honey or maple syrup
  • 1 tbsp (15g) cornstarch
  • 1 cup (120g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (50g) coconut sugar or light brown sugar
  • 3/4 cup (180ml) low-fat milk or almond milk
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. Toss the sliced peaches with lemon juice, cinnamon, honey, and cornstarch in a medium bowl.
  2. Ensure every slice is coated in the cinnamon mixture to prevent clumping.
  3. Pour the fruit into the skillet, spreading them evenly to create a flat layer of peaches.
  4. Whisk together the pastry flour, baking powder, salt, and coconut sugar in a large bowl.
  5. Gently stir in the milk and melted butter using a spatula until just combined, stopping as soon as flour streaks disappear.
  6. Spoon the batter over the peaches, leaving a small gap at the edges to allow the syrup to bubble up.
  7. Bake at 375°F (190°C) for 40–45 minutes until the top is deep golden brown and juices are bubbling.