Ingredients:

  • 4 cups (600g) fresh peaches, sliced
  • ½ cup (100g) packed light brown sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • ¼ tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 1 ½ tsp (7g) baking powder
  • ¼ tsp (1.5g) salt
  • ¾ cup (180ml) whole milk
  • 6 tbsp (85g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Pour the melted butter into the bottom of a 9x9 inch baking dish, swirling it to coat the corners completely.
  2. In a medium bowl, toss the sliced peaches with brown sugar, lemon juice, cinnamon, cornstarch, salt, and vanilla. Let sit for 5 minutes to create a syrupy glaze.
  3. In a large bowl, combine flour, brown sugar, baking powder, and salt. Stir in the milk and melted butter until the batter is smooth.
  4. Pour the batter directly over the melted butter in the baking dish without stirring. Carefully spoon the macerated peaches and all the syrup over the top of the batter.
  5. Bake for 40–45 minutes until the crust turns a deep mahogany-brown and the peach juices bubble up around the edges. Remove when the center feels set but slightly springy.