Martha Stewart Living Television, July
- 10 ripe peaches, pitted and sliced (2 quarts)
- 1/4 cup cornstarch
- 2 tablespoons dark-brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2/3 cup heavy cream
- Vanilla ice cream, or whipped cream, for serving
- Preheat oven to 375 degrees. Place peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.
- In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
- Whisk together egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions.
- Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.
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