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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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A Love Affair with Southern Cooking Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
6 cups sliced peeled and pitted firm-ripe peaches (3 3/4 to 4 lb.) |
2 tablespoons fresh lemon juice |
1 tablespoon butter |
1 1/2 cups sifted all-purpose flour |
2 tablespoons sugar |
2 tablespoons baking powder |
1 teaspoon finely grated lemon peel |
1/2 teaspoon salt |
1/4 teaspoon freshly grated nutmeg |
5 tablespoons ice-cold butter, diced |
3/4 cup milk |
1 pint vanilla ice cream (or 1 cup heavy cream, softly whipped) |
Directions:
1. Preheat oven to 400°.
2. To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
3. Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
4. To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
5. Drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.
6. **Alternative way to make the topping—add all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
7. Scoop the peach mixture into an ungreased shallow 2 1/2 quart casserole, spreading to the edge.
8. Drop the topping by tablespoons on top, spacing evenly.
9. Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
10. Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.
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