This recipe was originally sent to us by reader Becky Ann. We've since updated it with multi-food allergy friendly suggestions. It's a quick and easy way to use any fresh stone fruit - peaches, nectarines, plums - especially when they're in season

Servings 8 Prep Time 10 Cook Time 50-60


8 Tablespoons (1 stick) butter or dairy free margarine
1 1/2 cups (6 oz or 140g) Better Batter Gluten Free Flour
1 1/2 cups (300g) sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (180ml) milk or dairy free sub (we like hemp milk)
4 cups (or more) sliced fresh or thawed stone fruits (peaches, nectarines, plums etc) or a combination of fruits (make sure at least 1/2 the fruit is stone fruit for best results), about 1lb. You do not need to peel them.
1 Tablespooon sugar, for sprinkling


Preheat oven to 350F

Melt butter or margarine and pout into a heavy 9x13 inch pan, swirling to coat the bottom and sides of the pan.

Whisk Better Batter Flour, sugar, baking powder and salt in small bowl, until evenly combined.

Add milk or dairy free sub to the flour mixture, then whisk briskly to form a smooth batter.

Pour the batter over melted margarine in pan, then lay the fresh or thawed fruit directly over the batter. Sprinkle with 1 Tablespoon of sugar.

Bake about 50-60 minutes, or until batter rises to the top and browns and fruit bubbles and thickens into a sauce.

Serve immediately.