Peeling the skin off of peaches is time consuming, so don’t do it. We barely noticed they were still there because we were enjoying the wonderful contrast of tangy peachyness and sweet bread topping in this wonderful combination of flavors and textures. Besides tasting like summer, peaches provide vitamin C and fiber, which is a nice quality for a dessert.
Ingredients:
5 lb(s) peach(es)
3/4 cup(s) turbinado sugar -- divided
2 tbsp lemon juice -- plus 2 tsp. zest
1/4 cup(s) flour -- or 1 Tbsp. instant tapioca
1 egg(s)
1 tsp vanilla extract
1/2 cup(s) buttermilk -- or cream or milk
1 1/2 cup(s) flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp butter
Directions
1. Heat oven to 375 degrees. Grease 13x9 pan.
2. Wash and cut peaches into 6 wedges. Place in 13x9 pan and toss with 1/2 c. sugar, lemon juice and zest, small pinch of salt between two fingers, and 1/4 c. flour.
3. In medium bowl use fork to whisk 1/4 c. sugar, egg, vanilla and buttermilk. Set aside.
4. In mixer bowl combine 1 1/2 c. flour, baking powder and salt. Cut butter in 1/4” thick chunks into bowl and mix for approx. 1 minute. Should look like chunky sand.
5 Pour egg mixture into bowl and mix just until combined. (Some butter will still be visible in small chunks.)
6. Spoon batter over fruit and sprinkle lightly with sugar. Bake 40-45 minutes. Topping should be light golden brown and liquid bubbly.
6. Top with whipped cream or vanilla ice cream.
According to http://www.fruitsandveggiesmorematters.org/?page_id=186 , one medium peach provides 15% of RDA for vitamin C, as well as a good amount of vitamin A and fiber. Store them in a paper bag if they need to ripen when you buy them.
