- 8
Ingredients
- Accompaniment:
- 4 lb ripe peaches
- 1 tbsp fresh lemon juice
- 1/2 cup plus 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1/2 pt (1 cup) raspberries
- 1 1/2 cups unsifted all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp grated or ground nutmeg
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- Ice cream or heavy cream
Preparation
Step 1
Preheat oven to 400 F. Bring large pot of water to boil. Add peaches, half at a time. Cook 30 seconds; remove with slotted spoon and rinse under cold water until cool. Peel; cut into 3/4-inch thick slices. Place in large bowl, stir together 1/2 cup of the granulated sugar and cornstarch. Add to sliced peaches; gently mix. Stir in raspberries until just combined. Pour into 13-by-9-by-2-inch glass baking dish.
Bake for 15 minutes.
In medium bowl, combine flour, brown sugar, baking powder, 1 1/4 tsp of the cinnamon, the ginger, baking soda, nutmeg and salt; stir well to break up lumps of brown sugar. Add butter; cut in with pastry blender or two knives used scissors fashion, until crumbly. Add buttermilk; stir until soft dough forms. Turn out dough onto floured surface; roll to coat with flour. Knead lightly 4 times. Roll dough to 11-by-8-inch rectangle on floured surface; transfer to top of peach mixture. With sharp knife, score pastry in 1 1/2-inch wide diagonal strips. Sprinkle with remaining granulated sugar and cinnamon.
Bake 25 minutes or until fruit is bubbly and top is well browned. If desired, during last 5 minutes, break up crust into fruit mixture. Serve warm with ice cream or heavy cream.
Nutrition Information:
Per serving
359 calories
5 g protein
67 g carbohydrates
9 g fat
24 mg cholesterol
266 mg sodium