|Photo by Shaw_Girl, flickr|
2 small (410g) cans sliced peaches in light syrup
⅓ cup brown sugar
¼ cup granulated sugar
OR ½ cup fructose
juice of 1 lemon
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon butter
2 tablespoons cornstarch
2 cups self-rising flour
⅓ cup fructose
½ cup sugar
1 ½ tsp. baking powder
1 ¼ cups buttermilk or sour milk
⅓ cup vegetable oil (not olive oil)
Heat oven to 400°F (200°C)
Drain peaches, and reserve syrup. Put peaches in a lightly buttered 1-quart baking dish.
Put 1 cup of syrup into a small saucepan; add the sugars/fructose, lemon juice, spices, salt, butter, and cornstarch. Place the saucepan over medium heat. Bring to a boil; simmer, stirring, until thickened and clear, about 4 to 5 minutes. Pour the hot mixture over the peaches. Place in the oven while preparing topping.
Sift together dry ingredients. Mix together until all is incorporated but do not knead.
This makes a VERY soft dough, so handle it gently.
Drop by spoonfuls onto the hot peach filling. Return to the oven and bake until topping is browned, about 15 to 20 minutes. Serve warm, with vanilla ice cream or whipped cream.
Other fruits in similar quantities can be substituted, including apples, berries or pears.