The dessert that made the Peach State famous. Sweet, jammy peaches under a buttery, golden batter crust — best served warm with a scoop of vanilla ice cream. Use the ripest fresh peaches you can find in summer; frozen work fine the rest of the year.
Directions
- Preheat the oven to 350°F and put the butter in a 9x13 baking dish; set the dish in the oven so the butter melts while it preheats.
- Toss the sliced peaches with 1/4 cup of the sugar and the cinnamon, and let them sit while you make the batter.
- Whisk the flour, remaining 3/4 cup sugar, baking powder, and salt, then stir in the milk and vanilla until just combined.
- Pull the dish from the oven and pour the batter over the melted butter — do not stir.
- Spoon the peaches and their juices evenly over the batter — again, do not stir; the crust rises up around the fruit as it bakes.
- Bake 40–45 minutes until the top is deep golden brown. Rest 15 minutes and serve warm.