Ingredients
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5 ripe but firm peaches, peeled, halved, cored and sliced, or 2 pounds frozen peaches, thawed and drained (about 4 cups)
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½ cup/101 grams granulated sugar
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1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean paste
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½ teaspoon ground cinnamon
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¼ teaspoon freshly ground nutmeg
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¼ teaspoon salt
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1 tablespoon cornstarch
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optional: handful of chopped fresh basil
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topping
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1 cup/128 grams all-purpose flour
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½ cup/44 grams old-fashioned oats
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¼ cup/50 grams granulated sugar
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1½ teaspoons baking powder
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1 teaspoon salt
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6 tablespoons unsalted butter, cut into small pieces (size of a pea)
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¾ cup buttermilk
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2 tablespoons brown sugar
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optional: creme fraiche, vanilla yogurt, or ice cream
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garnish: fresh basil leaves
Directions
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1
Done
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Heat oven to 350 F. |
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2
Done
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Grease a cast-iron skillet or 9-inch square glass baking dish, and set aside. |
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3
Done
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Over medium heat in a saucepan, add the sliced peaches, sugar, vanilla, cinnamon, nutmeg and salt; stir to combine. |
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4
Done
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Cook and stir until the sugar is dissolved and the salt helps bring out juices from the peaches, 3 to 4 minutes. |
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5
Done
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Add the cornstarch to the peaches and cook, stirring, for about 1 minute, until the liquid thickens enough to coat the back of a wooden spoon. Remove from heat and set aside. |
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6
Done
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toppingIn a large bowl, mix together the flour, oats, granulated sugar, baking powder, butter and salt. |
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7
Done
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Using your hands, blend the flour and butter until they resemble peas. Stir in ¾ cup buttermilk, little by little, adding more as needed just until combined. |
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8
Done
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Pour the peach mixture into the prepared pan. |
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9
Done
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Scoop or drop biscuit mixture on top of the peaches, leaving a little space between scoops. |
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10
Done
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Sprinkle the brown sugar over the biscuit mixture. |
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11
Done
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Bake at 350F until the top is golden brown and the peaches bubble, about 45 to 50 minutes. |
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12
Done
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Let cool slightly for 10 minutes, serve with your choice of creamy side and top with a few fresh basil leaves. |
