Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (28g) unsalted butter
  • 5 cups (300g) stale white bread, cubed small
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Melt 2 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Stir in the sliced peaches, granulated sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the peaches are tender and the juices have thickened into a glossy syrup. Remove from heat.
  2. In a large bowl, toss the bread cubes with melted butter, brown sugar, cinnamon, and salt. Optional: briefly toast the crumbs in a pan or under a broiler for 2 minutes until golden.
  3. Spread the buttery crumbs evenly over the hot peach mixture in the skillet and press down gently with a spatula.
  4. Transfer to a preheated oven at 350°F (175°C) and bake for 20–25 minutes until the top is mahogany-colored and juices bubble around the edges.