1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)
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Preheat oven to 375F degrees
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Spray an 8 x 8 baking dish with nonstick cooking spray.
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Drain your can of peaches.
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Pour drained peaches into bottom of baking dish (spreading them out evenly).
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Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
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For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
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Then add in the cubed butter.
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Begin to “cut” it into the flour mixture.
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You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
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Then pour in heavy cream.
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Combine until all the flour mixture has become moist. It will be very thick.
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Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
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Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
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Bake for about 40 minutes.
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Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).
Recipe Notes
I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.
To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.