Servings: 6-8

For the Stovetop Peaches:

• 8 Fresh Peaches, pitted and sliced
• 1/4 cup Brown Sugar
• Juice of 1 Lemon
• 1/2 tsp. Ground Cinnamon

For the Vanilla Cake Batter:

• 1 cup Flour
• 1/4 cup Granulated Cane Sugar
• 1 tsp. Baking Powder
• 1/2 tsp. Fine Sea Salt
• 5 tbsp. Butter, melted\
• 1/4 cup Buttermilk, or Whole Milk
• 1/3 cup Boiling Water
• 2 tbsp. Brown Sugar or more granulated cane sugar, for topping
• Vanilla Bean Ice Cream, for serving

1. Preheat oven to 425F. Lightly butter a 9" pie pan along the edges.
2. To Make the Stovetop Peaches: Combine the peach slices, brown sugar, lemon juice, and ground cinnamon in a large saucepan over medium high heat. Stir to combine. Add 3-4 tbsp. of water to help de-glaze the pan. Cover with the lid and cook for 5-6 minutes, stirring occasionally to keep from burning.
3. To Make the Vanilla Cake Batter: In a large bowl, mix the flour, sugar, baking powder, and salt. Add the melted butter, buttermilk, and boiling water. Stir just until combined. The batter should resemble much like typical cake butter (a few lumps is okay!). If needed, add 1-2 tbsp. more hot water until cake batter-like texture.
4. Transfer the juicy peaches to the prepared pie pan.
5. Scoop the cake batter on top of the peaches. Gently use a spoon to lightly swirl some of cake batter into the peaches.
6. Sprinkle with the remaining sugar for topping. Bake 20-30 minutes, until golden on top and a toothpick inserted into the cake batter comes out with just moist crumbs.
7. Enjoy warm with vanilla bean ice cream!