Ingredients:

  • 6 cups fresh peaches (peeled and sliced) (900g)
  • 1/2 cup granulated sugar (100g)
  • 2 tbsp cornstarch (16g)
  • 1 tsp ground cinnamon (2g)
  • 1 tbsp fresh lemon juice (15ml)
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 1 tbsp baking powder (12g)
  • 1/2 tsp salt (3g)
  • 3/4 cup unsalted butter (cold, cubed) (170g)
  • 3/4 cup whole milk (180ml)
  • 2 tbsp cinnamon sugar (25g)

Instructions:

  1. Toss the sliced peaches, sugar, cornstarch, cinnamon, and lemon juice in your baking dish. Stir gently until the peaches are coated and the sugar begins to draw out the natural juices, creating a thick, glossy syrup.
  2. Whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or fork, work the cold cubed butter into the flour until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  3. Stir in the milk just until combined—do not overmix, or the crust will lose its tenderness.
  4. Dollop the dough evenly over the peaches; it doesn't need to be a perfect seal, as vents allow steam to escape. Sprinkle the top generously with cinnamon sugar.
  5. Bake at 375°F (190°C) for 40–45 minutes until the topping is a deep mahogany color and the peach juices are bubbling vigorously around the edges.