Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1 cup (200g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1.5g) ground nutmeg
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (115g) unsalted butter, melted
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Blanch peaches in boiling water for 30 seconds, slip off the skins, and slice into thick wedges.
  2. In a saucepan, combine peaches, 200g sugar, lemon juice, cinnamon, nutmeg, and 2 tbsp of butter. Simmer over medium heat for 5-8 minutes until the peaches are fragrant and the juices have thickened.
  3. Preheat oven to 350°F (175°C). Pour 115g of melted butter into a 9x13 inch baking dish, swirling to coat the bottom.
  4. In a mixing bowl, whisk together flour, 200g sugar, baking powder, and salt. Stir in milk and vanilla extract until just combined, keeping the batter slightly lumpy.
  5. Pour the batter directly over the melted butter in the baking dish without stirring.
  6. Carefully spoon the simmered peach mixture over the top of the batter.
  7. Bake for 60-80 minutes until the crust has risen and reached a deep mahogany gold color.