Everyone’s favourite late-summer dessert gets a welcome flavour upgrade from a generous amount of Jarlsberg® in the topping. The contrast of sweet and savoury is exquisite.
Ingredients
- 6 cup fresh peach slices (or frozen ones, thawed and drained)
- 1 cup sugar
- 1 tbsp cornstarch
- 3 tbsp butter, melted
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tbsp lemon juice
Filling:
- 2 cup self-raising flour
- 230 g Jarlsberg®, finely grated (about 2¼ cups, divided)
- 1/4 tsp ground cinnamon
- 4 tbsp butter, melted
- 3/4 cup buttermilk
Topping:
Here is how you do it
For the filling:
Preheat oven to 425°F (220°C) and butter a 9 x 13-inch baking dish.
In a large bowl, mix peaches with sugar, cornstarch, butter, vanilla, cinnamon and lemon juice. Pour into the prepared baking dish and even out with a spatula. Bake for 20 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes.
For the topping:
While peach filling is baking, mix flour, 2 cups of Jarlsberg® and the cinnamon in a large bowl. Pour the butter and buttermilk over the flour and mix until blended and a dough is formed.
Lower the oven to 400°F (200°C). With your hands, break off tablespoon-sized pieces of the dough, placing them side-by-side on top of the peach filling.
Bake for 15 minutes, then sprinkle with the remaining ¼ cup of Jarlsberg. Bake for another 5-8 minutes, until cheese is melted. Serve with vanilla ice cream or fresh cream.
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