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Wow, was this good Bayhill. We loved it. So much flavor and so many different textures. I'm drooling. thinking about it. The meringue topping was crispy and crunchy, the peaches and custard were awesome tasting while the cookie base was excellent. I loved that you could taste all the components of this lovely dessert. My peach loving dh was over the moon. Truly a recipe that we will be enjoying again and again this summer, can't wait for the Niagara peaches to arrive, they will be wonderful in this recipe. Thank you so much for sharing this lovely, lovely treat. Made for Culinary Quest - Southern USA - for the Suitcase Gourmets.
I am guessing the original recipe called for a smaller pan. I couldn't begin to get the dough to cover a 13x9 so I put it in an 11x8. It barely made it. I only baked for 10 minutes as it was smaller. The topping was barely enough for the 11x8. I easily could have had another 1/2 to full cup of fruit. Because it was so sparse, I set the timer for 30 minutes. At 25 min, it was completely done. I thought it might be too sweet, so I only used 2/3 cup sugar and added 1 t lemon juice (my peaches were very ripe and sweet). It turned out perfect, so I would suggest to start by adding 1/2 cup sugar to fruit first, taste, and then decide if you need more, then add the beaten egg and other items. The taste was very good. I very much liked the added lemon juice - gave it a little more complexity. The amount of cinnamon was right on.
This was truly delish. The difference between this and a "biscuity" cobbler was delightful. It wasn't as heavy. Next time I am going to double the crust. YUM! Five stars to me means that I would serve it to company. Thanks.