Prep Time::20 mins
Cook Time::45 mins
Additional Time::30 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::8 servings
Ingredients
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6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
Batter:
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
Glaze:
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
Chef John Recipe Tips
To make your own self-rising flour, whisk 1 1/3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of fine salt together in a bowl.
If you don't have a water spritzer, you can use a pastry brush to moisten the sugar topping.