Filling: Peaches- three pints. Strain juice off and save for bonus recipe.
No extra sugar. No extra lemon juice. The peaches are canned in both and are plenty sweet on their own. Even if you are slicing and using fresh peaches, as long as they are in season Missouri peaches, you should be good to go with just good peaches.
Topping:
6 Tb of flour. I used all purpose GF flour.
1/2 cup of raw sugar
pinch of salt
pinch of nutmeg
1/2 teaspoon cinnamon
pinch of tumeric (optional)
5 Tb of butter
1/4 cup shredded coconut (or ground up nuts, but I was out)
Mix all the dry ingredients in, then cut the butter in with a pastry cutter or food processor.
Once it is the texture of cornmeal, add in 1/4 cup shredded coconut.
Dump and spread peaches into an 8x8 pan. Dump and spread topping over them.
Oven at 350 degrees F for about an hour. Check on it and take it out when the top is browned.
Serve with whip cream, ice cream, or sour cream. Really, any of those will work. I've even used plain Greek yogurt.
Ta Da.
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