Courtesy of Stemilt Growers, Inc.
Ingredients for the filling
8-10 large organic peaches, peeled and cut into thin wedges
¼ cup organic sugar
1 tablespoon fresh organic lemon juice
2 teaspoons cornstarch
For the biscuit topping
1 cup organic flour
½ cup organic sugar
1 teaspoon baking powder
½ teaspoon salt
¾ stick cold, unsalted organic butter, cut into small pieces
¼ cup boiling water
Cook peaches: Preheat oven to 425 degrees. Toss peaches with sugar, lemon juice and cornstarch in a 2 quart non-reactive baking dish and bake 10 minutes.
Make topping while the peaches bake. Stir together flour, sugar, baking powder and salt. Blend in butter with a pastry blender until mixture resembles cornmeal. Stir in water untiljust combined. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes.
Nutrition Information per serving
227 calories, 9 g fat, 0 saturated fat, 23 mg cholesterol, 267 sodium, 49 carbohydrate, 3 g dietary fiber, 27 g sugar, 3 g protein