Step by step

Method

5 steps

1. 1

   Heat the oven to 375°F. In a 10-inch oven-safe skillet, toss 4 cups sliced peaches (fresh peeled, or well-drained canned) with ⅓ cup (65 g) sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon cinnamon. Warm over medium heat 3–5 minutes, stirring once or twice, until the juices look syrupy and start to thicken at the edges — you shouldn't see a watery puddle.

2. 2

   In a bowl, whisk 1 cup (125 g) flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 2 tablespoons sugar. Cut in ⅓ cup (75 g) cold cubed butter until the mix looks like coarse crumbs with pea-sized butter bits. Stir in ½ cup (120 ml) milk and 1 teaspoon vanilla just until a thick, spoonable batter forms — a few dry patches are fine; don't beat it smooth.

3. 3

   Drop big spoonfuls of batter over the hot peaches, leaving gaps so steam can escape. The batter will spread as it bakes.

4. 4

   Bake 28–35 minutes until the topping is deep golden brown, the centers of the biscuit mounds feel set when tapped, and the fruit is actively bubbling up around the edges. If the top is pale at 28 minutes, give it a few more.

5. 5

   Rest 10 minutes so the syrup thickens. Serve warm with ice cream if you like. You want a golden, biscuit-like topping over syrupy peaches — not a pale doughy lid or a watery fruit soup.