1/2 cup sugar
1 tbsp flour
1 tsp cinnamon
1 tsp grated lemon zest
1/4 tsp salt
6 cups fresh peach slices (or unsweetened frozen, thawed)
1 tbsp fresh lemon juice
Preheat oven to 425 degrees. Spray a 9-inch square baking dish with nonstick cooking spray.
In a large mixing bowl combine the sugar, flour, cinnamon, lemon zest and salt. Add the peaches and the lemon juice. Toss together until well combined. Pour into the prepared pan and bake at 425 degrees until bubbly, about 15 minutes.
Meanwhile make the following topping:
2 cups all-purpose flour (or go healthier with 1 cup all-purpose and 1 cup whole-wheat)
1/2 cup granulated sugar
2 tsp baking powder
3/4 tsp salt
3/4 cup cold butter, cut into small pieces
1/2 cup water
2 tbsp sugar
In a medium bowl place the flour/s 1/2 cup sugar, baking powder, and salt; mix together well. Cut in the butter with a pastry blender or two knives until coarse crumbs form. Add the water, stirring just until the dry ingredients are moistened.
After the filling is bubbly, remove from the oven and drop the dough by heaping tablespoonfuls onto the hot filling. Sprinkle the 2 tablespoons of sugar over the dough. Bake another 20 minutes or until the topping is golden brown.
Yield: 6 servings