1-1/2 cup all-purpose flour
1 cup sugar
2 teaspoons double acting baking powder
2 teaspons grated lemon peel
1/8 teaspoon salt
1 cup butter or margarine, softened
1 29-ounce can sliced cling peaches, well drained
4 to 6 fresh Ontario peaches, peeled and sliced. (I soaked them in boiling water and then the skin came off really easy - with a couple of burnt fingers :) )
1/2 cup butter or margarine
1 cup all purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
Preheat oven to 350F. Grease 13 by 9" baking pan.
Into large bowl, measure flour and next 6 ingredients; with mixer at low speed, beat until well mixed, constantly scarping bowl with rubber spatula. Increase speed to high; beat 4 minutes, occasionally scarping bowl.
Spread batter evenly in baking pan. Arrange peaches on top of batter.
Topping: In small saucepan over medium heat, melt 1/2 cup butter or margarine, remove from heat. Stir in 1 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon grated lemon peel to form a soft dough.
Sprinkle entire top with Topping.
Bake 45 to 50 minutes until light golden and toothpick inserted in centre comes out clean.
Makes 12 servings. It will keep for a few days in the fridge.
Andrew and I really wanted to try some last night, so we put it in a bowl with ice cream while it was still hot. I now can't imagine eating it cold.
Thinking I might add some fresh Ontario wild blueberries on top of the peaches.
Just as an aside, is there anything that doesn't taste good with "lemon zest" in it....