Ingredients
4lbsripe yellow peaches,(12 medium) peeled, pitted, and sliced into ½-inch thick wedges
1cupsugar,divided ⅔ cup and ⅓ cup
½cupinstant tapioca,grind in a food processor for better texture
1tsplemon zest
1½tbsplemon juice
2tspvanilla extract
2cupsall purpose flour
1¼tspbaking powder
½tspground nutmeg
¾cupbutter,(6 ounce) cut into ½-inch chunks
⅔cupheavy cream
Preparation
Place the peaches, ⅔ cup of sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.
Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.
Preheat oven to 350 degrees F.
In a separate bowl, vigorously whisk together the flour, ⅓ cup of sugar, baking powder, and nutmeg.
Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.
Butter a 2½ to 3-quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.
Bake at 350 degrees F until the peaches are bubbly and the topping is well browned for about 50 to 60 minutes.
Let it cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream.
