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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Classic, delicious, comforting dessert straight from the Lone Star State. Who can resist a sweet biscuit-like batter rising up through juicy, summer-ripe peaches and encrusted with the lightest coating of carmelized sugar? I know I can't!! Goes great with any cook-out! Ingredients:
4 cups peaches, ripe, peeled and sliced |
2 tablespoons brown sugar |
1 teaspoon lemon juice, fresh squeezed |
1 teaspoon lemon zest |
1/2 teaspoon vanilla extract |
6 tablespoons butter |
1 1/4 cups flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
1 cup milk |
1 teaspoon vanilla extract |
1 tablespoon turbinado sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a bowl; toss and set aside.
3. Place butter in 8-inch square baking dish.
4. Place in oven for 5 minutes or until butter is completely melted.
5. Combine flour and next 4 ingredients in a medium bowl.
6. Combine milk and vanilla.
7. Add milk mixture to the flour mixture and stir until just combined.
8. Spoon batter over butter, spreading evenly (DO NOT STIR!).
9. Spoon peach mixture over batter, gently pressing peaches into the batter.
10. Bake at 350 for 40 minutes.
11. Sprinkle top with turbinado sugar and bake for an additional 10 minutes or until top is golden.
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