Ingredients:

  • 1 kg fresh peaches, sliced
  • 0.25 cup coconut sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp sea salt
  • 6 tbsp unsalted butter, melted
  • 0.5 cup boiling water
  • 1 tbsp granulated sugar
  • 0.5 tsp ground cinnamon

Instructions:

  1. Heat the oven to 190°C (375°F). Ensure your rack is in the center position for even browning.
  2. Prep the fruit. In a large bowl, toss the 1 kg sliced peaches with 0.25 cup coconut sugar, 1 tbsp lemon juice, 1 tsp cinnamon, nutmeg, and 1 tbsp cornstarch.
  3. Wait for the syrup. Let the mixture macerate for 15 minutes. Note: This allows the sugar to draw out the juices, creating the base for your sauce.
  4. Transfer to dish. Pour the peaches into an ungreased 9x13 inch baking dish. Spread them into an even layer to ensure consistent cooking.
  5. Whisk dry ingredients. In a separate bowl, combine 1.5 cups flour, 2 tsp baking powder, and 0.5 tsp sea salt.
  6. Create crumbs. Stir in the 6 tbsp melted butter. Mix until coarse crumbs form that look like wet sand.
  7. Add boiling water. Pour 0.5 cup boiling water over the flour mixture. Stir gently until a thick, spoonable dough forms, but do not overwork it.
  8. Top the fruit. Drop spoonfuls of batter over the peaches. Leave gaps between the dough so steam can escape, preventing a soggy middle.
  9. Sugar the topping. Sprinkle the topping with the mixture of 1 tbsp granulated sugar and 0.5 tsp ground cinnamon.
  10. Bake for 40-45 minutes until the crust is a deep mahogany brown and the fruit juices are bubbling and thickened.