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1
Preheat your oven to 350 degrees F. Grease a 2 quart dish.
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2
For the peach filling, in a small bowl combine 1/2 cup of the sugar, the cornstarch, 1/2 teaspoon cinnamon, nutmeg and 1/4 teaspoon salt.
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3
Place the peaches in a large bowl and pour the sugar mixture over them. Toss to coat properly.
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4
Pour the peach mixture into your prepared dish. Set aside.
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5
For the topping, use a large bowl and combine the flour, pistachios, the remaining 1/4 cup of sugar and 1/2 teaspoon of salt, and the baking powder.
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6
Using a pastry blender or fork or even your hands, cut the butter into the mixture. It should look like coarse cornmeal now.
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7
Now add your milk and mix with a fork only until it comes together. Do not overmix.
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8
Pinch off chunks of the topping and drop the chunks over the top of the peach mixture.
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9
Sprinkle cinnamon sugar over the top.
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10
Bake for 45 to 60 minutes. Top should be golden and peaches bubbling when done.
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11
Serve with a smile.
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12
Tips- If you're like me and love your cinnamon and/or nutmeg, feel free to add extra to each step. I sprinkle it over the peach mixture once it's in the dish. I add extra to both the peach mixture and topping. I also sprinkle extra over the top before baking. You can also adjust the amount and use more if you like. I would also say unless your peaches are quite large you could easily increase the amount of peaches for more peachy goodness.
