12 Fresh, Ripe Peaches - Peeled, Pitted & Sliced
1/3 C White Sugar
1/3 C Packed Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Salt
1 Tbsp Lemon Juice
2 Tbsp Cornstarch
1 tsp Vanilla
Topping:
1 1/2 C Flour
1/3 C White Sugar
1/3 C Packed Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 C Butter
1/3 C Boiling Water
Preheat oven to 425. In a large bowl, combine all the filling ingredients. Toss to coat evenly and pour into a greased 9x13 glass dish. Bake for 15 minutes. While filling is cooking, in a large bowl, combine all the topping ingredients EXCEPT the boiling water. With a pastry blender, cut in the butter to the dry ingredients until mixture resembles crumbs. Stir in water and mix just until combined. Remove peaches from oven and drop spoonfuls of topping over the warm filling. Sprinkle the entire mixture with cinnamon/sugar if desired. Bake 15-20 minutes until topping is golden brown, loosely cover with aluminum foil to prevent too much browning and bake an ADDITIONAL 15 minutes.
(Peaches... Oh how I LOVE you! Pies, cobblers, crisps, & cream... Shakes, smoothies, jam, jelly... juice, dry, vine ripened, poached... Ahhh. Utah peaches in Autumn! Our ward does an annual "Share the Harvest" dinner. I usually make a peach cobbler or two. This year I found a recipe on the Internet and as usual added, subtracted and adjusted to make it more delicious to MY taste. The above is what I ended up with. The results were delicious...)
