6–8 Summeripe peaches (enough to fill a 9-inch square baking dish) peeled, pit removed , cut into small bite size slices
1 cup plus 2 tbsp. wheat flour or all purpose flour, divided
½ cup plus 3 tablespoons turbinado sugar (such as Sugar in the Raw) or granulated sugar, divided
½ cup almond flour
2 teaspoon baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
¾ cup whole buttermilk
- Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
- In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
- Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.
Serve with our Summeripe Peaches and Cream Ice Cream (optional and recipe located under desserts) or Vanilla Ice Cream.