From the kitchen of Stephanie Knewasser. We had this at
a friend's house & I had to have the recipe. I've only made
it with fresh peaches, so I'm not sure if it needs to be
adapted for canned peaches. Serve warm with a scoop of
vanilla ice cream.
Note: The tapioca does not flavor the filling, but is used as
a thickener.
a friend's house & I had to have the recipe. I've only made
it with fresh peaches, so I'm not sure if it needs to be
adapted for canned peaches. Serve warm with a scoop of
vanilla ice cream.
Note: The tapioca does not flavor the filling, but is used as
a thickener.
| "I thought growing old would take longer." |
 |
Combine in a bowl:
6 c peaches, peeled and sliced
1/4 c sugar
1/4 c brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon juice
3 Tbsp tapioca
Pour into an ungreased 8x8 pan.
Bake @ 425 for 10 minutes
In the same bowl, combine:
1 c flour
1/4 c sugar
1/4 c brown sugar
1 tsp baking powder
1/2 tsp salt
With a pastry blender, mix in:
6 Tbsp butter, cut into small pieces
Add:
1/4 c hot water
Mix just until combined.
Spoon over peach mixture.
Sprinkle with cinnamon sugar.
Bake @ 425 for 30 minutes or until golden.
6 c peaches, peeled and sliced
1/4 c sugar
1/4 c brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon juice
3 Tbsp tapioca
Pour into an ungreased 8x8 pan.
Bake @ 425 for 10 minutes
In the same bowl, combine:
1 c flour
1/4 c sugar
1/4 c brown sugar
1 tsp baking powder
1/2 tsp salt
With a pastry blender, mix in:
6 Tbsp butter, cut into small pieces
Add:
1/4 c hot water
Mix just until combined.
Spoon over peach mixture.
Sprinkle with cinnamon sugar.
Bake @ 425 for 30 minutes or until golden.
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