Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (16g) cornstarch
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/4 tsp (1.5g) salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1 cup (240ml) whole milk
  • 6 tbsp (85g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, lemon juice, lemon zest, cornstarch, cinnamon, nutmeg, and salt. Let the mixture sit for 10 minutes to allow the juices to release and thicken into a syrup, then pour into a 9x13 inch baking dish.
  2. In a separate mixing bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt. Using a pastry cutter or fork, work the cold cubed butter into the flour mixture until it resembles coarse crumbs (roughly the size of peas).
  3. Stir in the milk just until combined, taking care not to overmix the dough.
  4. Pour the melted butter into the bottom of the baking dish before adding the peaches, or drizzle it over the top. Spread the prepared dough evenly over the peach filling.
  5. Bake for 40–45 minutes until the filling is bubbling and the crust is mahogany-colored and crisp.