Ingredients:

  • 2 lbs fresh peaches, peeled, pitted, and sliced
  • 4 tbsp unsalted butter
  • ¾ cup dark brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt

Instructions:

  1. Place the cast iron skillet over medium heat and melt the 4 tbsp (57g) of butter.
  2. Stir in the sliced peaches, brown sugar, cinnamon, and salt.
  3. Cook for 5–7 minutes until the peaches begin to soften and the sugar transforms into a bubbling, mahogany-colored syrup.
  4. Whisk the cornstarch into the lemon juice to create a slurry, pour it into the skillet, and stir for 1 minute until the sauce thickens and becomes velvety.
  5. Remove from heat and stir in the vanilla extract.
  6. Preheat your oven to 375°F (190°C).
  7. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.