Ingredients:

  • 6 cups fresh peaches, pitted and sliced into ½-inch wedges
  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup whole milk
  • 2 tbsp melted butter

Instructions:

  1. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla.
  2. Let the peach mixture sit for 10–15 minutes to allow the sugar to macerate the fruit and the cornstarch to hydrate.
  3. Preheat your oven to 350°F (175°C).
  4. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Use a pastry cutter or fork to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  6. Stir in the milk until just combined; do not overmix.
  7. Pour the melted butter into the cast iron skillet, swirling to coat the bottom and sides.
  8. Spread the peach mixture evenly across the skillet.
  9. Spoon the dough over the peaches in dollops, gently spreading it to the edges.
  10. Bake for 35–40 minutes until the topping is golden brown and the fruit juices are bubbling vigorously around the edges.