Filling
4 cups peeled, chopped fresh peaches
1 cup sugar, approximately
¼ cup cornstarch
pinch sea salt
1 teaspoon cinnamon
1/3 cup Grand Marnier
1 tablespoon fresh lemon juice
Batter
½ cup unbleached all-purpose flour
1/3 cup sugar
½ teaspoon baking powder
¼ teaspoon sea salt
2 tablespoons unsalted butter, room temperature
1 egg, lightly beaten
Preheat the oven to 375°. Butter a 9” square baking pan and set aside.
Filling:
Add peaches to a medium sized bowl and toss gently with sugar. Depending on how sweet the peaches are, add more or less sugar.
In a small bowl, mix together the cornstarch, sea salt, cinnamon and Grand Marnier. Toss the peaches with the cornstarch mixture and lemon juice.
Add the filling to the prepared pan.
Batter:
Combine the flour, sugar, baking powder and sea salt, mix well. Add the butter and egg, stir together until the batter is smooth.
Drop the batter by spoonfuls onto the fruit mixture and bake 40 – 45 minutes or until bubbly and golden.
Remove from oven and cool before serving.
