From Adam Ragusea.

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***RECIPE, SERVES 4-6***

3-4 fresh peaches
3/4 cup (150g) sugar
1 cup (120g) flour
1 cup (237mL) milk
1 stick, 1/2 cup (118g) butter
1/2 teaspoon kosher salt
1 teaspoon baking powder
vanilla
peach liqueur (or plain water)

Cut the peaches into wedges and put them in a pan, reserving some particularly thin and attractive slices for garnish (if you care). Measure out the sugar and pour half of it in with the peaches. Put in a splash of liqueur (or water) to get the sugar dissolving and turn on the heat. Cook, stirring frequently, until the peaches are as soft as you want them, adding liqueur or water as needed to maintain a nice syrup in the pan.

While the peaches are cooking, melt the butter and combine it with the remaining sugar, flour, milk, salt, baking powder and a splash of vanilla — stir until just smooth and ideally let sit 10 minutes before baking.

Grease your baking dish, pour in the peaches and their syrup, scoop the batter on top, then fold everything a couple times to create a marbled effect. Bake at 375ºF/190ºC until cracked and golden brown on top — mine took 40 min. If you’re putting reserved peaches on top for garnish, put them on halfway through the baking.