I bought some beautiful peaches from the farmer’s market. I used some for salads and made a dessert with the rest. It is a really easy dessert to whip up. I don’t know why I never made this before. This recipe has no eggs, so a good dish to make if you want an egg-free recipe. I had this recipe in a recipe book which I wanted to try but never had peaches. When I got the peaches, my cook book was packed up. I remember the picture in the book, it was beautiful; peaches sliced perfectly and laid out perfectly. My dish is more rustic, may not be a great photograph, but really tasty. This recipe was inspired by tastesbetterfromscratch.com

Ingredients

3 peaches (I would try it with ripe mangoes too)

¼ cup sugar

1 tbsp brown sugar

A pinch of cinnamon

A pinch of salt

3 tbsp butter (could substitute a vegan butter)

For the batter

½ cup whole wheat flour

½ cup sugar (I used 1/3 cup brown sugar and the rest white sugar)

1 tsp baking powder

¼ cup milk (I used almond milk)

a pinch of salt

1 tsp cinnamon powder

Directions

Preheat oven to 350º F (180º C)

Place peaches in a pan of boiling water for a minute. Immerse it in cold water and peel the peaches or use a peeler

Slice into wedges

Add it to sugar and cinnamon and salt in a pan and cook till sugar dissolves, 4-5 minutes

Chop butter and put in an 8 inch pan. Place in oven till butter melts

Take the pan out

Mix ingredients for the batter except the cinnamon. Add batter to the pan, over the melted butter and spread it

Spoon the peaches and the juice into the pan

Sprinkle with cinnamon on top and bake for 40 minutes. The batter rises to the top giving a rustic look

Serve warm with ice cream, whipped cream or just as is.

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