Ingredients
3¼lbsyellow peaches,(about 8 peaches) peeled, pitted and cut into ¼-inch slices
2tbsplemon juice,from 1 lemon
1cupsugar,divided
2tbspcornstarch
1tspground cinnamon
⅛tspground nutmeg
1cupall purpose flour,spooned into measuring and leveled-off with a knife
1¼tspbaking powder
¼tspbaking soda
½tspsalt
5tbspcold unsalted butter,cut into small chunks, plus more for greasing the pan
⅔cupbuttermilk,see note below to make your own
½tspalmond extract
vanilla ice cream,or sweetened whipped cream, for serving
Preparation
Preheat the oven to 375 degrees F. Butter a 9-inch square or 7×11-inch baking dish.
In a large bowl, combine the peaches, lemon juice, ⅔ cup of sugar, cornstarch, cinnamon, and nutmeg and mix well to coat the peaches evenly. Taste the filling; it should have the perfect balance of tart and sweet. Set aside.
In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda, and salt.
Add the butter and blend with a pastry cutter or the fingers until the mixture resembles coarse crumbs. Add the buttermilk and almond extract and stir with a spoon until just combined. It will look a little bit lumpy. Do not overmix.
Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in large, evenly spaced dollops on top of the peaches.
Sprinkle 1 tablespoon of sugar over the batter. Place the baking dish on a foil-lined sheet pan in the oven and bake for about 40 minutes until the bottom is bubbling and the top is golden.
Let cool for 10 to 15 minutes, then serve with vanilla ice cream or sweetened whipped cream.
