adapted from Cooking Classy
3-4 lbs fresh peaches (firm but ripe) peeled, cored and sliced
1 1/2 Tbsp fresh lemon juice
1/2 cup (100g) granulated sugar
1 Tbsp (8g) cornstarch
1 tsp ground cinnamon, divided
1/8 tsp ground nutmeg
3/4 cup (94g) cake flour (or regular flour minus 2 teaspoons)
3/4 cup (106g) all-purpose flour
3/4 cup (150g) granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 Tbsp (143g) unsalted butter, cold and diced into small cubes
1 cup (235ml) buttermilk
1 tsp vanilla extract
1 Tbsp granulated sugar, for spinkling over top
Vanilla ice cream, for serving
1. For the filling: Preheat oven to 375 degrees. Butter (or use cooking spray) a 13 by 9 by 2 3/4-inch baking dish, then pour peaches into baking dish and toss with lemon juice. In a small mixing bowl whisk together 1/2 cup sugar, cornstarch, 1/2 tsp cinnamon, and the nutmeg. Sprinkle sugar mixture evenly over peaches then toss to evenly coat, set aside.
2. For the topping: Sift cake flour into a large mixing bowl. Add in all-purpose flour, 3/4 cup sugar, baking powder, baking soda, and salt and whisk 20 seconds. Cut butter into flour with a fork or pastry cutter until it resembles coarse meal then make a well in center of mixture. Mix vanilla with buttermilk then pour buttermilk mixture into well in flour and stir with a spoon just until combined (don't over-mix, it should be lumpy). Dollop and just lightly spread spoonfuls of the mixture evenly over top of peaches (it will seem like there's not quite enough but it will bake up nice and fluffy and fill up the pan).
3. Whisk together remaining 1 Tbsp sugar with 1/2 tsp cinnamon (or just use 1 Tbsp cinnamon-sugar) and sprinkle evenly over top. Bake in preheated oven until topping is golden brown and set and and filling is bubbling well, about 40 - 45 minutes. Remove from oven and let cool several minutes before spooning into bowls. Serve with vanilla ice cream.
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