Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 2 tbsp melted butter

Instructions:

  1. Preheat the oven to 375°F (190°C). Place a 10-inch cast iron skillet over medium heat on the stove and melt 2 tablespoons of butter.
  2. Add sliced peaches, 1/2 cup sugar, cinnamon, cornstarch, and lemon juice to the skillet. Sauté for 5–7 minutes until the mixture bubbles and thickens into a glossy syrup.
  3. Remove the skillet from heat and stir in the vanilla extract.
  4. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  5. Use a pastry cutter or fork to work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
  6. Pour in the milk and stir just until combined, avoiding overmixing to maintain a flaky crust.
  7. Drop spoonfuls of the batter over the hot peach mixture, leaving small gaps for steam to escape.
  8. Transfer the skillet to the oven and bake for 30–35 minutes, or until the topping is deep golden brown and the peach juices are bubbling.