From the kitchen of Stephanie Knewasser
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 8×8 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.
NOTES
- The tapioca does not flavor the filling, but is used as a thickener.
- 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.