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1
Adjust oven rack one-third down from the top of the oven; preheat oven to 400u00b0.
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2
Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
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3
Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
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4
With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
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5
With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
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6
Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
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7
Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
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8
Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
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9
With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
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10
Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
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11
Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
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12
Topping: sift together the flour, baking powder, sugar, and salt; set aside.
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13
In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
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14
On low speed, add the dry ingredients and beat briefly only until smooth.
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15
The mixture will be thick but fluid.
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16
Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
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17
Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
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18
Some of the topping will run down into the spaces between the fruit.
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19
Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
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20
Serve warm as is, or with ice cream.
