Ingredients:

  • 1.2 kg fresh peaches, sliced into 1/2-inch wedges
  • 150g granulated sugar
  • 15ml lemon juice
  • 2g ground cinnamon
  • 0.5g ground nutmeg
  • 115g unsalted butter
  • 125g self-rising flour
  • 200g granulated sugar
  • 240ml whole milk
  • 5ml vanilla extract
  • 15g demerara sugar

Instructions:

  1. Preheat oven to 350°F (180°C). Place 115g unsalted butter into a 9x13 inch baking dish and place in the oven to melt until bubbling.
  2. In a medium saucepan, combine sliced peaches, 150g granulated sugar, lemon juice, cinnamon, and nutmeg. Simmer over medium heat for 5 minutes until a light syrup forms.
  3. In a large mixing bowl, whisk together the self-rising flour, 200g granulated sugar, milk, and vanilla extract until a smooth batter forms.
  4. Remove the baking dish from the oven. Pour the batter directly over the melted butter. Do not stir.
  5. Spoon the simmered peach mixture and syrup over the batter. Do not stir.
  6. Sprinkle the top with demerara sugar for a crunchy finish.
  7. Bake for 45 minutes or until the topping is golden brown and the fruit is bubbling.