You may also like
Categories:
sugar cornstarch peaches lemon juice butter flour sugar baking powder lemon peel salt nutmeg butter milk vanilla ice cream
Viewed: 61 - Published at: 7 years agoIngredients
- 34 cup sugar
- 2 tablespoons cornstarch
- 6 cups sliced peeled and pitted firm-ripe peaches (3 3/4 to 4 lb.)
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1 12 cups sifted all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon finely grated lemon peel
- 12 teaspoon salt
- 14 teaspoon freshly grated nutmeg
- 5 tablespoons ice-cold butter, diced
- 34 cup milk
- 1 pint vanilla ice cream (or 1 cup heavy cream, softly whipped)
Method
- Preheat oven to 400.
- To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
- Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
- To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
- Drizzle the milk over all and fork quickly just until a soft dough formsno matter if a few floury specks show.
- **Alternative way to make the toppingadd all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
- Scoop the peach mixture into an ungreased shallow 2 1/2 quart casserole, spreading to the edge.
- Drop the topping by tablespoons on top, spacing evenly.
- Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
- Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.
