9 cups peaches, sliced into thin wedges (about 8 fresh peaches, or 3 lbs)
1 tablespoon lemon juice
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/2 teaspoon salt
For the topping:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons butter, chilled and grated
1/2 cup boiling water
For the cinnamon sugar topping:
1/3 cup granulated sugar
2 teaspoons ground cinnamon
Preparation
Preheat oven to 425°F.
In a large bowl, combine the peaches, lemon juice, 1 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, cornstarch, and 1/2 teaspoon salt. Stir to combine and transfer to a 9×13-inch baking dish.
Bake for 10 minutes. While peach filling bakes, work on the topping:
In a clean mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Add the grated butter and toss to combine.
Stir in the boiling water quickly, just until combined. Batter will be lumpy.
Remove baking dish from oven and drop topping over the filling in large spoonfuls.
Stir together cinnamon and sugar for topping and sprinkle over the top. Bake until top is golden brown and filling is bubbly, 25-30 minutes.
Serve with vanilla ice cream and enjoy!
Note: This may bubble over — place on a baking sheet to catch any drips.
