Ingredients:

  • 2 cans (15 oz each) sliced peaches, drained (reserve 1/2 cup juice)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch ground ginger
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated cane sugar
  • 2 tsp baking powder
  • 0.5 tsp sea salt
  • 0.5 cup melted unsalted butter
  • 0.75 cup low-fat milk
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease your baking dish lightly with a bit of butter.
  2. In your baking dish, combine the drained peaches, the reserved 1/2 cup juice, lemon juice, zest, cinnamon, nutmeg, ginger, cornstarch, and vanilla.
  3. Stir the fruit until the cornstarch is completely dissolved and the peaches are coated in spices.
  4. In a separate bowl, combine the flour, granulated sugar, baking powder, and salt.
  5. Add the liquids. Pour the melted butter and milk into the dry mixture. Stir until just combined.
  6. Drop the topping. Use a large spoon to dollop the batter over the peaches. Don't worry about covering every square inch; the gaps allow steam to escape.
  7. Add the crunch. Sprinkle the turbinado sugar evenly over the batter.
  8. Bake for 40 minutes. The top should be deeply golden and the fruit juices should be thick and bubbling.