Ingredients
Scale
For the filling:
- 5 cups peeled, chopped fresh ripe peaches (4 – 6 peaches)
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- 2 Tablespoons apricot or peach brandy
- 2 – 3 Tablespoons flour
For the topping:
- 1 1/4 cups flour (white or whole wheat–I used 1/2 cup white, 3/4 cup white whole wheat)
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 6 Tablespoons chilled butter
- 1/4 cup hot water
Instructions
- Preheat the oven to 400 F. Spray a large casserole or 13 x 9 x 2 inch baking dish with cooking spray.
- Peel and chop the peaches and put them in a bowl. Add the sugar, cinnamon, vanilla, brandy and flour and stir to mix. Pour the peaches into the baking dish.
- In a separate small mixing bowl, mix the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until thoroughly mixed. Chop the butter into small bits and add to the bowl, then cut the butter into the flour mixture with a pasty cutter, two knives or your fingers until the mixture is crumbly and no large chunks of butter remain. (I prefer to use my fingers so I can feel the texture.)
- Add the hot water and stir until the batter comes together. Drop by little bits over the peaches.
- Bake at 400 F for 20 – 25 minutes or until the topping is fully cooked and golden brown and the filling is hot and bubbly. Let cool slightly, then serve warm with ice cream or frozen yogurt on top (if you like).
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.