Recipe Index

Ingredients

• 3 lb 5 oz (8) yellow peaches, ripe, peeled, stone removed and cut into eight wedges
• 1/4 cup caster sugar
• 1 teaspoon cornflour
• 1 tablespoon lemon juice, plus more as desired
• 1/8 teaspoon salt
• 1 1/4 cups plain flour
• 1/3 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda (or an extra 1 1/2 teaspoons baking powder)
• 1/4 teaspoon salt
• 3 oz unsalted butter
• 1/2 cup plain yoghurt, full fat
• 1 teaspoon demerara sugar
• 1/2 teaspoon cinnamon powder
• ice cream or whipped cream, to serve

Method

1. Put the peaches and sugar in a large bowl, toss together, and leave for 40 minutes to macerate.
2. Heat the oven partway through the maceration to 410°F.
3. Drain the peaches in a colander, saving the juices, measure out 1/4 cup juice, and mix in a large bowl with the cornflour, salt and lemon juice.
4. Pour the peaches into the syrup, toss to coat, pour into a medium glass or ceramic baking pan, and bake for 12 minutes.
5. Whisk the flour, sugar, baking powder, baking soda and salt, add the butter, and rub in with the fingers until the mixture resembles breadcrumbs.
6. Fold the yoghurt gently through with a rubber spatula until a dough forms, stopping while some streaks of flour are still visible.
7. Crumble lumps of the topping over the peaches without fully covering the surface, sprinkle with the demerara sugar and cinnamon, and bake for 20 minutes until the centre of the topping measures 203°F and the top is golden.
8. Rest for 20 minutes to allow the syrup to thicken and serve warm with ice cream or whipped cream.

Prep: 20 min · Cook: 30 min

Nutrition (per serving, where published)