NOTES: To speed prep time or when good fresh peaches are hard to find, substitute 4 pounds thawed frozen sliced peaches for fresh peaches. Serve with vanilla ice cream.Prep and cook time: 1 1/2 hours

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Credit: Leigh Beisch

Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften tapioca, stirring several times.

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  • In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.

  • In a buttered shallow 2 1/2- to 3-quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.

  • Bake in a 350° oven until fruit mixture bubbles in center and topping is golden brown, 50 to 60 minutes.

Nutrition Facts

345 calories; calories from fat 42%; protein 3.4g; fat 16g; saturated fat 9.8g; carbohydrates 49g; fiber 2.4g; sodium 188mg; cholesterol 46mg.
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