Servings: 9 1x
Scale
Ingredients
For the Filling:
- 6 cups fresh peaches, sliced (~8 medium peaches)
- ¼ cup lightly packed brown sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon lemon juice (juice of ½ small lemon)
- ¼ teaspoon ground nutmeg
- Pinch of fine salt
For the Biscuits:
- ½ cup milk of choice
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour (150 g) (use gluten free, if needed)
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small cubes (½ stick)
For the Topping:
- 2 teaspoons cane sugar
- ¼ teaspoon ground cinnamon
Optional for serving: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 375℉. Grease with butter or mist with cooking spray a 9×9-inch baking dish or a deep 9-inch round pie plate; set aside.
- In a large bowl, combine the peaches, brown sugar, cornstarch, lemon juice, nutmeg, and salt. Toss well to combine, then spread the peach mixture into the bottom of the baking dish.
- In a measuring cup, combine the milk, vinegar, and vanilla extract; set aside for 5 minutes.
- To a medium bowl, add the flour, 3 tablespoons sugar, the baking powder, baking soda, and ¼ teaspoon salt; stir or whisk to combine.
- Add the chilled butter cubes to the flour mixture. Using a pastry blender or a fork, cut and work the butter into the flour mixture until it resembles coarse pea-size crumbs.
- Add the milk mixture to the dry ingredients and stir until a thick, wet dough forms.
- Using a lightly oiled spoon, scoop the dough in 9 mounds onto the peach mixture, using a wet finger to slide the dough from the spoon. Don’t worry if the dough mounds don’t touch, as they will spread out during baking.
- In a small bowl, combine the 2 teaspoons sugar and ½ teaspoon cinnamon, then sprinkle the mixture evenly over the mounds of dough and peaches.
- Bake for 32-35 minutes or until a toothpick inserted into the center of a biscuit comes out clean and the filling is bubbling vigorously. (NOTE: If the topping starts to brown too quickly before the baking time is up, loosely lay a sheet of foil over the top of the dish. I typically do this after about 25 to 30 minutes of baking.)
- Remove the dish from the oven and allow it to cool for at least 15 minutes before serving. Serve with vanilla ice cream or whipped cream, if desired.
- Cover leftovers tightly or transfer to an airtight container. Then store it at room temperature for 3 days or refrigerate up to 5 days.
Notes
If using frozen peaches, increase to 2 tablespoons cornstarch in Step 2.
May leave the skins on the peaches (my preference) or peel the peaches. To peel the skin off peaches, refer to my notes in the blog post above.
For gluten free, use an equal amount of gluten-free 1-for-1 baking flour in the biscuits.
Nutrition Information
- Serving Size: 1/9 of the recipe
- Calories: 197
- Fat: 6 g
- (Sat Fat: 3 g)
- Sodium: 246 mg
- Carbohydrate: 35 g
- (Fiber: 2 g
- Sugar: 19 g)
- Protein: 4 g
- Cholesterol: 14 mg