Recipe

Serves: 8 – 10

Prep time: 10 minutes

Cook time: 40 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients:

• 2 pounds peaches, peeled, cored, and sliced (about 4 cups) or 32 ounces canned peaches
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 2 tablespoon cornstarch
• 6 tablespoons butter, melted 1 cup all-purpose flour or 1 cup gluten free 1:1 baking flour
• 3/4 cup granulated sugar
• 1½ teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Procedure:

1. Add the sliced peaches, lemon juice, sugar and cornstarch to a saucepan and stir to combine. (If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
2. Cook on medium heat for just a few minutes, until the sugar is dissolved and juices from the peaches are thickened. Remove from heat and set aside.
3. Preheat oven to 350⁰ F. Pour melted butter into a 9×13 inch baking dish.
4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer – do not stir.
5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon, sugar and nutmeg mix generously over the top. Bake at 350⁰ F for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.