2tsp cornstarch dissolved in cool water (about 1-2 tbsp water)
For the topping
1cupself rising flour (bleached), I prefer White Lily
1cupmilk (whole)
1 cupgranulated sugar
1/2cupbutter (I used salted)
Instructions
Preheat the oven to 350°F (177°C)
Peel the peaches and cut them into chunks. Add to a medium pan with 1/2 cup granulated sugar, and 2 tsp of cornstarch dissolved in a bit of cool water. Bring to a boil, then turn down and simmer for about 10 minutes.
While the peaches are cooking, add the butter to the skillet or a 9 x 13 baking dish. Place dish in the oven and let the butter melt.
Whisk together flour, sugar, and milk. Remove the pan from the oven and pour the milk mixture over the butter. Do not stir. Spoon the peach pie filling in around the dish, do not stir.
Bake for about 30 minutes or until the topping is golden.
Remove from oven and let cool for about 10 minutes before serving. Can be served warm or room temp.
Notes
I specify bleached flour for this recipe because unbleached self rising flour does not give the same results.
If you don't have self rising flour, for this recipe you can substitute all purpose flour + 2 tsp baking powder and a pinch of salt.