- Local
- Community
- Journalism
Support the independent voice of Phoenix and help keep the future of New Times free.
Back in May - just as school was about to let out for summer vacation - we headed over to Schnepf Farms in Queen Creek for their annual Peach Festival.
To make the filling, first we defrosted our peaches. You could also start with 1 ½ pounds of fresh peaches, pitted and cut into slices. In a bowl combine with ¼ to ½ cup sugar depending on the sweetness of the fruit along with one tablespoon cornstarch and one tablespoon lemon juice. Stir to combine and then pour into a 2-quart baking dish.
We kept sort of smashing the butter into the mixture until it turned into a crumbly (though still powdery) meal. Add 2/3 cup buttermilk and stir until a wet, sticky dough forms. We dropped the dough by sticky clumps across the peaches until we had covered the baking dish. Bake at 350 until the fruit is bubbling and the topping is golden, 35 to 45 minutes.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.