Ingredients:

  • 3 lbs fresh freestone peaches, peeled and sliced into ½-inch wedges
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tbsp lemon juice
  • 1 tsp pure vanilla paste
  • 1 1/2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup unsalted butter, frozen and cubed
  • 1/2 cup full-fat buttermilk, chilled
  • 2 tbsp coarse sparkling sugar

Instructions:

  1. Preheat oven. Set your temperature to 375°F (190°C) and grease your 9x13 dish with a bit of butter.
  2. Toss the 3 lbs of sliced peaches with the 3/4 cup sugar, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp vanilla, 1 1/2 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt.
  3. Let the peaches sit for 15 minutes until they are glossy and sitting in a shallow pool of juice.
  4. Pour the peach mixture into your prepared baking dish, spreading them into an even layer.
  5. In a separate bowl, whisk the 2 cups flour and 1 tbsp baking powder.
  6. Add the 1/2 cup frozen cubed butter to the flour, using a fork to mash it until it looks like coarse crumbs with some pea sized chunks.
  7. Pour in the 1/2 cup chilled buttermilk and stir gently with a fork just until a shaggy dough forms.
  8. Pull off golf ball-sized pieces of dough and drop them over the peaches, leaving small gaps for steam to escape.
  9. Sprinkle the 2 tbsp coarse sparkling sugar evenly over the dough mounds.
  10. Place in the oven for 45 minutes until the topping is golden brown and the peach juice is thick and bubbling vigorously.