Nothing like a juicy peach at the peak of the season and such a treat baked into this rustic buckle.
Serves 6-8
1 stick unsalted butter
1 cup flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
1 cup whole milk
2-3 large peaches
Preheat the oven to 375 degrees
Remove the skin* from the peaches and slice, set aside
Combine the flour, baking soda, kosher salt, sugar, and whole milk and whisk to combine
Place the stick of butter in a cast iron skillet and put in the oven to melt and allow the butter to brown lightly, watch carefully for burning
Remove the skillet from the oven and lightly whisk the batter into the butter - leaving streaks of butter
Place the sliced peaches on top of the batter in a single layer
Bake for 50 minutes or until golden brown and bubbly around the edges
Serve warm with vanilla ice cream
*Plunge the peaches in boiling water for 15-30 second, let cool slightly and the skin will slip off
Perfectly ripe and warm from the sun