Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) vanilla extract
  • 2 tbsp (16g) cornstarch
  • 2 cups (300g) fresh peaches, finely diced
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (15g) lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1 tbsp (15g) cornstarch
  • 1/2 cup (120ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Place diced peaches, brown sugar, lemon juice, and cinnamon in a saucepan over medium heat. Simmer for 8-10 minutes until the fruit breaks down and the liquid thickens.
  2. Stir in the cornstarch slurry (cornstarch mixed with a teaspoon of water) and cook for 1 more minute until the mixture is jammy. Remove from heat and let cool completely.
  3. Cream together the softened butter and granulated sugar until pale and fluffy (about 3 minutes).
  4. Beat in the egg and vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; do not overmix.
  7. Whip chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form for the finishing touch.