The past few times I’ve gone to the grocery store, I’ve made the mistake of taking my husband and both boys. I’m sure you understand the problem with this. They. Want. Everything. Every cookie, every cereal, every ice cream, and in the case of my 4 year old, every piece of fruit. So I ended up with a ton of peaches recently. A ton.
The peaches are kind of ridiculous right now. They’re so sweet and juicy and perfect for this old-fashioned dessert which you can assemble in the time it takes dinner to simmer on the stove. This is seriously easy and so comforting. The only way it could’ve been better is if we’d had vanilla ice cream to go with it!
- 6 large peaches (cut into thin wedges)
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
For the topping:
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ stick cold unsalted butter (cut into small pieces)
- ¼ cup boiling water
- Preheat oven to 425F.
- Toss peaches with sugar, lemon juice, and cornstarch in a 2 quart baking dish and bake in middle of oven 10 minutes.
- While the peaches bake, stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)