Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat.
My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
| Servings |
| 10-12 servings |
| Cook Time |
| 40-45 minutes |
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Most might think of this only in the summer when peaches are ripe, and typically I would too, but….when you can get frozen organic peaches and it’s the week after New Year and bringing a touch of summer to the table is called for, well this is a favorite treat.
My daughter, Ashlie, requested it, and so it became a hit for my husband, Tom’s birthday “cake.”
|
Ingredients
- 1/2 cup grass-fed butter
- 1 cup unbromated unbleached flour
- 2 cups organic evaporated cane juice split in half
- 1 tablespoon baking powder no aluminum
- Pinch of unrefined sea salt
- 1 cup raw milk
- 4-5 cups fresh or frozen peaches organic, sliced
- 1 tablespoon lemon juice
- Fresh grated nutmeg or ground cinnamon organic
Servings: servings
Units:
Instructions
- Preheat oven to 375 degrees.
- Place butter in a 9x13 pan and melt in the oven.
- Meanwhile, combine the flour, half the sugar, baking powder and salt. Add the milk and stir until the dry ingredients are moist. Pour this batter over the butter and there is no need to stir it.
- In a medium saucepan, add the other half (1 cup) sugar, the peaches and the lemon juice and bring to a boil, stirring constantly. Pour this over the batter and don’t stir. Top with fresh nutmeg or cinnamon.
- Bake for 40-45 minutes or it’s nicely golden. Serve immediately with ice cream if you like.
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