Peach Charlotte

Peach Charlotte

Recipe by:

Chef Skip Laskody with Harris Teeter


4 lg. peaches, peeled, pitted, and sliced

1 tbl. all purpose flour

1/2 lg. lemon, juiced

1/4 cup Tupelo Honey


2/3 cup flour

1 cup brown sugar

1/2 tsp cinnamon

1/2 tsp ginger, ground

1/8 tsp mace

1/4 tsp. kosher salt

1/2 cup butter

Vanilla Ice Cream

1) Preheat oven to 350 degrees. Gently toss peaches in lemon juice then arrange peaches in a 9 inch pie pan, top with honey.

2) Mix topping ingredients in a mixing bowl, the top the peaches.

3) Bake uncovered for about 45 minutes until lightly brown and bubbly.

4) Cool to room temperature, and top with Vanilla Ice Cream.