This is wonderful on its own, but even better with a splash of cream… or a big scoop of vanilla ice cream! (You can find lots more recipes in Lucy’s Farmhouse Kitchen.)
The finished product, with cream….
Before going into the oven (I used frozen peaches because that’s what I had on hand).
Ingredients:
Filling
• 4 cups peaches (frozen, or ripe, sliced and peeled)
• 1⁄2 teaspoon vanilla
• 1 tablespoon lemon juice
• 4 tablespoons sugar
Batter
• 1 1⁄4 cups all-purpose flour
• 6 tablespoons melted butter
• 3⁄4 cup sugar
• 2 tablespoons baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup milk
• 1 teaspoon vanilla
• 1 tablespoon turbinado sugar
Directions:
1. Preheat oven to 350 degrees, and peel the peaches if using fresh. (To peel fresh peaches, blanch them in boiling water briefly; this will make peeling a cinch.)
2. Combine the peaches with sugar, lemon juice & vanilla and set aside.
3. Pour melted butter into an 8-inch square baking dish, making sure it covers the bottom.
4. Combine flour, sugar, baking powder, salt, and cinnamon in a medium bowl. In a separate small bowl, mix milk and 1/2 tsp. vanilla together. Add milk mixture to flour mixture, stirring just until moist. Spoon batter mixture over butter and spread evenly.
5. Spoon the peach mixture over the batter, gently pressing the peaches into the batter.
6. Bake for 40 minutes, sprinkle with turbinado sugar, then bake for an additional 10 minutes or until the crust is golden.
