Recipe found here and adjusted
10-12 fresh peaches - peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 cups white or brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of milk (may do 1 cup of milk next time)
8 Tablespoons unsalted butter, chilled
Preheat oven to 425 degrees (may reduce to 375 after the first 10 min)*
In a large
bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4
teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat
evenly, and pour into a 2 quart baking dish (use 9x13 next time to help bake the cake part through). Bake in preheated oven for
10 minutes.
Meanwhile, in
a large bowl, combine flour, sugar,
baking powder, and salt. Blend in butter with your fingertips, or a
pastry blender, until mixture resembles coarse meal. Stir in milk until
just combined.
Remove
peaches from oven, and pour topping over them. Bake until topping
is golden, about 45 -50 minutes.
