Ingredients

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• 6 large fresh peaches, pitted and cut into eighths

• 1 lemon, zested and juiced

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Batter

• ½ cup unsalted butter, at room temperature

• 1 ¼ cups white sugar 

• 1 ⅓ cups self-rising flour

• ⅓ cup rolled oats

• ⅔ cup whole milk

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Glaze

• ¼ cup white sugar 

• 2 tablespoons cold water, or as needed to wet topping sugar

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Directions

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Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.

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Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

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Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.​

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Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

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Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

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