Photo by Alexander Fox
SERVES 6–8
FILLING
6–7 large peaches, peeled, pitted and sliced
½ cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
Pinch of salt
1 teaspoon ground cinnamon
TOPPING
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes, chilled
½ cup milk
Preheat oven to 400 F. In a large bowl, combine peaches, sugar, lemon juice, cornstarch, salt and cinnamon. Pour into a 9-inch baking dish, and place on middle rack in oven. Bake 10–15 minutes.
While peaches are in oven, in a medium bowl, blend together flour, sugar, baking powder and salt. Using a pastry cutter, cut in butter until flour mixture resembles coarse meal. Gradually stir in enough milk until mixture becomes a slightly sticky dough (there may be milk left over). Do not overmix.
Remove peaches from oven. Using a spoon, drop spoonfuls of dough all over top of peaches, leaving a small hole in the center to allow steam to escape. Return to oven, and bake until golden brown, about 30 minutes. Serve warm or room temperature with ice cream.
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