Serves: 6
1/2 cup sugar
1 Tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
1/4 tsp. salt
6 cups peach slices (fresh: peeled or frozen: thawed)
1 Tbsp. fresh lemon juice
Topping:
2 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter, cut into small pieces
1. Preheat oven to 425. Spray a 9 inch square baking dish or pan with nonstick cooking spray.
2. For the filling, mix the sugar, flour, cinnamon, lemon zest and salt in a large bowl. Add the peach slices and lemon juice. Toss until well combined. Pour into the prepared dish and bake until bubbly, about 15 minutes.
3. Meanwhile, for the topping, place the flour, 1/2 cup sugar, baking powder and salt in a medium bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 1/2 cup water, stirring just until the dry ingredients are moistened.
4. Remove the dish from oven, drop the dough by heaping tablespoonsfuls onto the peach filling. Sprinkle the remaining sugar over the top of the dough. Bake until the topping is golden brown, about 2o minutes longer. Serve warm or at room temp.
