I only had three cups of peaches, not four. So, I went with it.
BUT -- the first time I made this, I used three cups of peaches and one cup of blackberries and it was awesome, a keeper.
from Buttercup Bakes at Home, by Jennifer Appel
- 4 cups fresh sliced peaches (or 3 cups frozen peaches and 1 cup frozen blackberries, partially thawed)
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt (or a little less than 1/2 teaspoon kosher salt)
- 1/4 cup (1/2 stick) unsalted butter, chilled
- 1 large egg, slightly beaten
- 3 to 4 tablespoons milk
- 2 tablespoons sugar, mixed with 1/8 teaspoon cinnamon, for sprinkling
Preheat oven to 400 degrees.
Place peaches in an 8x8 inch pan. Mix sugar, water, spices and cornstarch in a medium saucepan. Bring to a boil and boil for 1 minute. Pour the syrup over the peaches.
Stir together the flour, sugar, baking powder and salt in a medium bowl. Cut in the butter, and mix with your fingers until crumbly. Stir in the egg and milk, one tablespoon at a time, to make a moist dough.
Knead the dough a few times until it is smooth.
Place the dough over the peaches, pushing it lightly to cover most of the fruit. Sprinkle cinnamon sugar mixture evenly over top of dough.
Bake 25 to 35 minutes, or until golden brown and bubbly around the edges.
Serve warm, with a scoop of ice cream.
NOTE: This is best eaten within a day. To store, cover lightly, or not at all. I woke up to find a very sad, soggy pandowdy after I had put a lid over the pan the previous night.