This dessert tops juicy fruit with a biscuit-like topping. The batter goes into the dish first, then rises up through the fruit as it bakes. My family loves this and will reheat and eat through out the day.
- 4 cups peaches (ripe, sliced and peeled)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1⁄4 teaspoon vanilla
- 6 tablespoons butter
- 1 1⁄4 cups flour (all purpose)
- 3⁄4 cup sugar
- 2 tablespoons baking powder
- 1⁄8 teaspoon salt
- 1 dash cinnamon
- 1 cup 1% low-fat milk
- 1⁄2 teaspoon vanilla
- 1 tablespoon turbinado sugar (you can find this at Henry's, Sprouts, or Trader Joes)
- Preheat over to 350.
- To prepare filling, combine peaches, sugar, lemon juice & vanilla. Set aside.
- To prepare batter, place butter in an 8 inch square baking dish. Place dish in over 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 tsp vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir).
- Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.