- 1 ½ cups all purpose flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 6 Tbsp. butter, cut up
- 6 cups fresh or frozen peaches
- 1 cup sugar
- 2 Tbsp. cornstarch
- 1 egg, lightly beaten
- ⅓ cup Summerhill Goat Milk
How to Make It
Preheat oven to 400 degrees. For topper, in a medium bowl stir together flour, sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
For the filling, in a 3 qt. saucepan combine peaches, 1 cup sugar, and cornstarch. Cook over medium heat until peaches release juices, stirring occasionally. Continue to cook until thickened and bubbly, stirring constantly. Keep the filling nice and hot.
To finish the topper, in a small bowl combine egg and milk. Stir egg mixture into flour mixture just until moistened. Transfer hot filling to a 2-qt. baking dish. Immediately drop biscuit topper into mounds on top of the filling. If desired sprinkle with additional sugar.
Bake 20- 25 minutes or until biscuits are golden. Cool on a wire rack for 30 minutes.
Enjoy! Goes great with vanilla ice cream.