Active Time
20 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6
Abby Hocking / Food & Wine

How to Make It

Step 1    

Preheat the oven to 350°. Lightly butter a 2 1/2-quart oval baking dish. In a medium bowl, whisk the 1 1/2 cups of flour with the sugar, oats, baking powder, baking soda, salt and ground ginger.

Step 2    

In an extra-large skillet, melt 4 tablespoons of the butter over moderate heat. Add the minced ginger and cook until softened, about 2 minutes. Add the thawed peaches, brown sugar, dried peaches, brown sugar and bourbon and cook, stirring occasionally, until the thawed peaches are hot and the juices have thickened, about 8 minutes. Remove the skillet from the heat. Using a spatula, stir in the remaining 1 tablespoon of flour and the vanilla until combined. Scrape the peach filling into the prepared baking dish.

Step 3    

Sprinkle the dry ingredients over the peach filling. Thinly slice the remaining 1 1/2 sticks of butter and dot over the dry ingredients. Bake for about 55 minutes, until the topping is golden brown and the peach filling is bubbling.

Step 4    

Place the peach dump cake on a wire rack and let cool slightly, about 15 minutes. Serve warm with lightly sweetened whip cream.

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