Description
This quintessential dessert features fresh, juicy peaches baked under a buttery, golden biscuit crust. By macerating the peaches first, their natural sugars concentrate into a delightful syrupy base. This recipe avoids excessive additives, focusing instead on the rustic charm of summer fruit at its peak. The contrast between the bubbling, spiced fruit filling and the light, crisp biscuit topping creates a perfect, comforting dessert that honors traditional baking techniques.
Ingredients
6 cups fresh peaches, peeled and sliced
1 cup granulated sugar, divided
1.5 cups all-purpose flour
0.5 cup unsalted butter, cold and cubed
1.5 tsp baking powder
0.5 cup whole milk, cold
1 tsp ground cinnamon
Instructions
Preheat your oven to 375 degrees Fahrenheit.
In a large bowl, toss the sliced peaches with half of the sugar and the cinnamon.
Let the fruit macerate for fifteen minutes to release natural juices.
Transfer the peach mixture into a greased 9×9 baking dish.
In a separate bowl, whisk together the flour, remaining sugar, and baking powder.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the milk just until a soft dough forms.
Drop spoonfuls of the dough evenly over the peach filling.
Bake for 45 minutes until the crust is golden brown.
Cool for ten minutes before serving to allow the juices to set.
Notes
Ensure your butter is very cold to achieve a flaky biscuit texture. You can use pastry flour for a lighter crumb. If the peaches are exceptionally sweet, you may slightly reduce the sugar in the filling.
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg