Here’s a recipe I got from a wonderful cooking-with-peaches class at Whole Foods in Denver, Colorado. It would be a great way to use up slightly imperfect peaches.
- 4 TBS butter, melted
- 3/4 C. all-purpose flour
- 3/4 C. plus 1 TBS sugar (separated)
- 1 tsp. salt
- 3/4 c. milk
- 2 heaping Cups sliced, fresh peaches
The recipe didn’t call for any spices but a little cinnamon, nutmeg, cardamom or curry (they all go beautifully with peaches) could be a nice touch. Just start with a very small quantity to taste. Add it to the dry ingredients and incorporate well.
- Preheat oven to 350 degrees.
- Whisk flour, 3/4 cup sugar, baking powder and salt together in a small bowl.
- Combine milk and melted butter in a separate bowl. Gently fold this mixture into the dry ingredients to form a smooth batter.
- Pour batter into a greased 8-inch square or round baking pan (glass or metal but adjust cooking time down for metal).
- Sprinkle remaining 1TBS sugar over the top.
- Bake until batter browns and fruit bubbles, about 50 minutes.
- Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream. It’s good cold too!
Note: This recipe would be wonderful with any other summer stone fruit, according to Whole Foods, including cherries or nectarines or any berries.
– IT CO Mom, Courtney