Ingredients1 1/2 cup(s) all-purpose flour
2 tablespoon(s) light brown sugar
1 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
1/2 teaspoon(s) ground ginger
1 3/4 teaspoon(s) baking powder
1/3 teaspoon(s) salt
6 tablespoon(s) unsalted butter, cold and cut into small pieces
3/4 cup(s) (plus 1 tablespoon per recipe) heavy cream
2 1/4 pound(s) peaches, peeled, pitted, and sliced 1/4-inch thick
2 tablespoon(s) vanilla extract
1 tablespoon(s) cornstarch
Directions
1.Combine the flour, brown sugar, 1 1/2 tablespoons granulated sugar, ginger, baking powder, and salt in a large mixing bowl. Cut in the butter using a pastry blender, 2 knives, or your fingers until mixture resembles coarse meal. Stir in 3/4 cup cream to form a dough. Wrap the dough in plastic wrap and chill for 1 hour, up to overnight.
2.Combine the peaches, 1 cup sugar, and the vanilla in a large bowl. Cover and let stand for 1 hour. Drain half of the liquid; toss in the cornstarch. Transfer to a 10-inch round cast-iron skillet.
3.Heat the oven to 350 degrees F. Roll the dough out on a floured surface to 1/4-inch thickness. Cut out 1 1/2-inch rounds. Top the fruit mixture with the rounds without overlapping. Brush the top of the dough with the remaining 1 tablespoon cream and sprinkle with remaining 1/2 tablespoon sugar. Bake until golden brown and the fruit is bubbling in the center -- about 25 minutes. Serve warm. Make 8 servings.
