Description
adapted from Claire Ptak
Ingredients
Fruit
3 large ripe peaches, sliced into eighths
2 cups (300g) blueberries
1/2 cup (100g) granulated sugar
Zest and juice of 1 lemon
Batter
8 tbsp (113g) unsalted butter
½ cup (100g) granulated sugar
1/4 cup (50g) sourdough discard
¾ cup (180ml) whole milk
¾ cup (105g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
Instructions
- Preheat the oven to 375°F.
- Gently toss the peaches and blueberries with the sugar, lemon zest, and juice. Set aside to macerate while you make the batter.
- Put the butter in an 8×8 inch baking dish and place it in the oven to melt as it heats.
- Whisk the flour, salt, baking powder, and sugar together in a large bowl. In a separate bowl, whisk the sourdough discard into the milk, then pour into the dry ingredients, whisking until smooth.
- Pour the batter over the melted butter — do not stir.
- Spoon the fruit over the batter along with any juices. Bake for 45–55 minutes, until the batter is puffed up over the fruit and golden around the edges.
- Serve warm or at room temperature with a scoop of ice cream.