If you don’t have fresh peaches, use frozen. This dish uses about five cups. Frozen will start out a lot juicier when they thaw. Instead of cooking them in the oven, cook them on the stove top. When the juice turns translucent, put them into a nine-inch square baking pan and spoon on the topping.
½ cup sugar
½ tsp cinnamon
2 tbsp corn starch
1 cup flour
¼ cup sugar
1 tsp baking powder
1/3 cup cold salted butter
¼ cup ice cold water
Preheat oven to 425 degrees Fahrenheit.
Skin peaches by putting them in boiling water for one minute. Remove them and put them into ice water. The skins should slip right off as you rub them. Use a knife for any skin that doesn’t slip off.
Slice skinned fruit into about eight slices per peach, directly into a nine-inch square baking dish.
In a bowl, mix together ½ cup sugar, cinnamon and corn starch.
Dump sugar and corn starch mixture over the peaches and toss to mix.
Put the peaches into the oven for 10 minutes.
Mix flour, ¼ cup of sugar and baking powder in a bowl. Grate in butter and cut in with a pastry cutter. Add the ice water, about a tablespoon at a time, until the mixture sticks together.
After 10 minutes in the oven, take the peaches out. Spoon the topping over them. Put the dish back into the oven for 20 minutes. It’s done when the topping is a nice brown shade.