Ingredients:

  • 6 cups fresh peaches (peeled, pitted, and sliced 1/2-inch thick)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cups all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter (cubed)
  • 3/4 cup cold milk (whole or 2%)
  • 1 tablespoon coarse sparkling sugar (for finishing)
  • 1 large egg (beaten lightly with 1 tsp water for egg wash)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or 2-quart oval casserole dish.
  2. In a large bowl, combine sliced peaches, both sugars, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg. Toss gently until the peaches are evenly coated, then pour the mixture into the prepared baking dish.
  3. To make the topping: In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Make a well in the centre and pour in the cold milk. Stir just until the dough barely comes together; it should remain shaggy. Do not overmix.
  6. Spoon the shaggy dough mixture randomly over the top of the peach filling in dollops, allowing gaps for the filling to bubble up.
  7. Brush the exposed topping lightly with the egg wash and sprinkle generously with coarse sparkling sugar.
  8. Bake for 40–45 minutes, or until the topping is deeply golden brown and the peach filling is thick and bubbly around the edges.
  9. Let rest on a wire rack for at least 10 minutes before serving warm, ideally with vanilla ice cream.