Tinned peaches make for an easy filling and are available all year round. If you’re not a lover of bourbon, replace with 100ml orange juice for an alcohol-free version. Delicious served with cream, ice cream or even custard.
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the filling, drain the tinned peaches, reserving 75ml of the juice. In a rough 25cm round ovenproof serving dish, toss the peach slices in the cornflour until evenly coated. Mix in the bourbon, reserved peach juice, vanilla and lemon zest. Put on a baking tray.
Step 2Bake for 15min, or until the peaches are soft and the sauce has thickened slightly.
Step 3Meanwhile, make the topping. In a medium bowl, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Alternatively, pulse the flour and butter in the small bowl of a food processor, then tip into a bowl. Stir in the sugar and lemon zest, followed by the milk to make a soft, sticky dough.
Step 4Carefully remove the serving dish from the oven and dollop on the topping dough in 6 large spoonfuls. Alternatively, roll into 6 balls with floured hands and arrange on top. Brush the topping with milk and sprinkle over the 2tbsp sugar.
Step 5Return to the oven for 20-25min, or until golden. Serve with cream or ice cream, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
