3 Tbsp brown sugar, packed
1 Tbsp unsalted butter
1/8 tsp salt
1/8 tsp cinnamon
1 1/4 lbs peaches, peeled and sliced in half-inch wedges (or 1 lb frozen sliced peaches)
1 Tbsp water
1 1/2 tsp lemon juice
1 tsp flour
1/2 tsp vanilla extract
1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
2 Tbsp unsalted butter, melted
- Preheat oven to 400 F.
- Filling: in 8″ oven-safe skillet over medium-high heat, combine brown sugar, butter, salt, and cinnamon. Cook 2 minutes, until sugar dissolves.
- Add peaches and cook until peaches release their juice, 5 minutes (longer if frozen).
- In a bowl, whisk water, lemon juice, and flour. Stir into skillet. Remove from heat, and stir in vanilla.
- Topping: in a bowl, whisk remaining dry ingredients. Stir in buttermilk and butter until dough forms.
- With a spoon, drop small pieces of dough evenly over skillet. Sprinkle with 1 tsp sugar.
- Bake 20-25 minutes, until topping is golden brown. Let cool for 20 minutes.