Instructions

• Heat the oven to 350°F. Put the butter in a 10-inch Dutch oven or a deep 3-quart baking dish and melt it; remove the dish once melted.
• To peel the peaches, boil them for 1 minute, move them to an ice bath, slip off the skins, and slice them about 1/3 inch thick. A vegetable peeler may also be used.
• Stir the peaches with the honey, cornstarch, vanilla, cinnamon, and ginger. Set the fruit aside while the topping is mixed.
• Whisk the sugar, white whole wheat flour, all-purpose flour, baking powder, and salt in a separate bowl. Whisk in the milk. Pour the batter over the melted butter without stirring, then spoon the peaches and their juices over the batter without stirring.
• Bake for 50 to 60 minutes, until the topping is deep golden at the edges and a toothpick inserted into the topping, not the fruit, comes out clean. Serve warm with vanilla ice cream, whipped cream, Greek yogurt, or heavy cream.