Ingredients:

  • 2 cans (425g each) sliced peaches in heavy syrup, drained (reserve 60ml liquid)
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 113g unsalted butter
  • 125g all-purpose flour
  • 200g granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 240ml whole milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 180°C (350°F). Place 113g of unsalted butter into your 23x33 cm baking dish and place it in the oven to melt until bubbling.
  2. In a medium bowl, toss the drained peaches and 60ml reserved liquid with 1 tbsp cornstarch, 1 tsp cinnamon, and 1/4 tsp nutmeg until evenly coated.
  3. In a large mixing bowl, whisk together 125g flour, 200g sugar, 1 tbsp baking powder, and 1/2 tsp salt. Pour in 240ml whole milk and 1 tsp vanilla extract. Whisk gently by hand until just combined and no large streaks of flour remain.
  4. Remove the baking dish from the oven. Pour the batter directly over the melted butter. Important: Do not stir the batter into the butter.
  5. Gently spoon the peach mixture over the batter. Again, do not stir. The batter will rise through the fruit during baking.
  6. Bake for 45 minutes, or until the top is deep golden brown and the fruit juices are bubbling and thickened.