Description
A classic summer dessert featuring juicy peaches topped with a unique hot sugar crust that creates an irresistibly crispy, caramelized topping.
Ingredients
- 10 large ripe peaches, pitted and chunked
- 1 large lemon (zest and juice)
- ½ cup unsalted butter, softened
- 2 cups sugar, divided
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup whole milk
- ½ cup hot water
- Heavy cream for serving
Instructions
- Preheat oven to 350°F. Line baking sheet with foil.
- Arrange peaches in 9×13-inch dish. Add lemon zest and juice.
- Cream butter with 1½ cups sugar. Add dry ingredients, then milk. Beat until fluffy.
- Spread batter over peaches in even layer.
- Sprinkle remaining sugar on top, then drizzle with hot water.
- Bake 70-80 minutes until golden and crispy.
- Cool 30 minutes before serving with cream.
Notes
The hot water technique creates the signature crispy crust. Don’t peel the peaches—the skins add great texture and color.
- Prep Time: 20 minutes
- Cook Time: 75 minutes