What you need:
6 large peaches, cut into thin slices
3 tbsp white sugar
1 tbsp lemon juice
1 tsp cornstarch
For biscuit topping
1 cup all purpose flour
1/4 + 2 tbsp white sugar
1 tsp baking powder
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
How to put it all together:
Preheat oven to 425 F.
Toss thinly sliced peaches with sugar, lemon juice and cornstarch in a 2 qt, non reactive baking dish in the middle of the oven for 10 minutes.
You can make the topping while the peaches bake. I had my helper assist with measuring and stirring together the flour, sugar and baking powder. Blend in small pieces of butter with your fingertips until mixture resembles coarse meal. My son liked putting in all the small chunks of butter but was not a big fan of mixing in the butter with his hands - "too slimey" is what I heard!
Stir in water just until combined.
Remove peaches from the oven and drop spoonfuls of the topping over them. Bake in the middle of the oven until topping is golden brown, about 15-20 minutes. Topping will spread as it bakes.
Serve warm all on its own or dress it up with a dollop of vanilla ice cream or whipped cream. The perfect dessert for a warm summer night.
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