Recipe by breezermom
From "Cooking Up A Storm" cookbook. Great for when fresh peaches are in season!
Top Review by Kerfuffle-Upon-Wincle
Made with eight medium sized peaches ~ I substituted two tablespoons flour for the quick cooking tapioca. My peaches were not very flavorful and I believe they would have tasted sweeter if I had reduced the lemon juice by half. Tagged for PRMR July/August 2013 (with extension due July 20th).
- 1⁄2 cup unbleached flour
- 1⁄4 cup plus 2 tbsp light brown sugar, firmly packed
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter
- 1⁄3 cup sugar
- 1 tablespoon quick-cooking tapioca, uncooked
- 1⁄4 teaspoon ground nutmeg
- 6 large fresh peaches, peeled and cut into 1/2 inch thick slices
- 2 tablespoons fresh lemon juice
- 1⁄4 cup plus 2 tbsp sour cream
- 1⁄4 teaspoon baking soda
- 1⁄4 cup unsalted butter, softened
- 1⁄3 cup sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup unbleached flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- ice cream, vanilla or peach
Directions See How It's Made
- Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
- Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
- Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
- Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
- Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.