Ingredients
- Cooking spray
- 1 cup flour
- 1 cup sugar
- 1 cup warmed fat-free milk
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup butter, softened
- 2 large peaches, peeled and sliced
- 2 Tbsp lemon juice
- 1 tsp vanilla
- 3/4 cup water
- 3/4 cup sugar
Directions
- Preheat oven to 350°F.
- grease 1 1/2 quart baking dish with cooking spray. In large bowl, combine flour, 1 cup sugar, warmed milk, salt, baking powder and butter. Pour batter into baking dish.
- Peel peaches, remove pit, and slice. Layer on top of dough.
- In a sauce pan, mix together lemon juice, vanilla, and water. Heat to boiling, stirring often. Mix 3/4 cup of sugar to dissolve. Pour over peaches and dough. Bake for approximately 50 minutes, until liquid is absorbed.
- Place on cookie sheet to prevent spills. Cover edges of pie crust with foil or a pie crust protector to prevent the edges from burning. Bake in oven for 30 minutes.
Handling & Storage
Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe. Avoid blemishes.
Store unripe peaches in a paper bag. When ripe, store at room temperature for use within 1-2 days.
Nutritional Information
Calories: 314
Total Fat: 10.6 g
Saturated Fat: 6.5 g
Trans Fat: 0.0 g
Cholesterol: 28 mg
Sodium: 349 mg
Total Carbohydrates: 54.6 g
Dietary Fiber: 0.9 g
Sugars: 43.5 g
Protein: 2.8 g
Serves: 9
From the Delaware Grown recipe collection at https://delawaregrown.com