Leigh Beisch
10 to 12 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

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