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
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (28g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) whole milk
  • 1 tbsp (15g) granulated sugar

Instructions:

  1. Melt 2 tbsp unsalted butter in a skillet over medium heat.
  2. Stir in the sliced peaches, 1/2 cup granulated sugar, lemon juice, and cinnamon.
  3. Simmer for 5–7 minutes until the peaches soften and release their juices.
  4. Whisk the cornstarch with a teaspoon of water to create a slurry, stir it into the pan, and cook for 1 more minute until the sauce is glossy and thickened.
  5. Pour the bubbling peach mixture into a 9x9 inch baking dish.
  6. In a large bowl, whisk together all-purpose flour, 1 cup granulated sugar, baking powder, and salt.
  7. Add the chilled, cubed butter and use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks.
  8. Pour in the milk and stir gently with a fork just until combined, being careful not to overmix.
  9. Dollop the dough over the hot peaches and dust the top with 1 tbsp granulated sugar.
  10. Bake for 45 minutes until the crust is golden brown and the filling is bubbling.