← Nouns Cooking · American

Ingredients

• 1.2 kg ripe peaches (about 8), or 2 × 410 g tins, drained, stoned and cut into wedges
• 50 g Sugar
• 1 tbsp lemon juice
• 2 tsp Cornflour (cornstarch)
• ½ tsp Cinnamon
• 160 g plain flour
• 70 g Sugar
• 1½ tsp Baking powder
• ½ tsp Bicarbonate of soda
• ¼ tsp Salt
• 85 g cold unsalted butter, cubed
• 120 ml buttermilk or plain yogurt
• 1 tbsp demerara or brown sugar
• vanilla ice cream, to serve

Method

1. Heat the oven to 190°C (375°F). Toss the peaches with the sugar, lemon juice, cornflour and half the cinnamon in a 2-litre baking dish. Bake for 10 min, until the juices start to run.
2. Meanwhile, mix the flour, sugar, baking powder, baking soda and salt. Rub in the butter with your fingertips until it looks like coarse crumbs with a few pea-sized lumps.
3. Stir in the buttermilk with a fork until just combined into a soft, shaggy dough; don’t overmix.
4. Drop spoonfuls of dough over the hot peaches, leaving gaps for the juices to bubble through. Mix the demerara with the rest of the cinnamon and sprinkle over the top.
5. Bake for 30–35 min, until the topping is deep golden and cooked through (a skewer comes out clean) and the fruit is bubbling.
6. Cool for 10 min, then serve warm with vanilla ice cream.

Tips

• To peel fresh peaches easily, score a cross in the base, dip in boiling water for 30 seconds, then into cold water; the skins slip off.
• Frozen peach slices work too; add 10 minutes to the first bake.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food