This lovely little baked good straddles the line between cobbler and cake, but it is only slightly sweet and perfectly acceptable for breakfast (if I say it, it is true). While I am not sure how I feel about white peaches (they seem like the less cool sibling of juicy reddish-blush colored summer peaches), you could use any stone fruit, and if your fruit is slightly underripe, this will still turn out beautifully.

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