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1
Note: Dont thaw your fruit before you make this leave them frozen.
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Spray 13 x 9 cake pan with Pam or other nonstick cooking spray.
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3
Measure the peaches and put them in a large mixing bowl.
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4
Let them sit on the counter and thaw for 10 minutes.
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Then sprinkle them with lemon juice and toss.
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In another smaller bowl combine white sugar, salt, flour, and cinnamon.
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Mix them together with a fork until theyre evenly combined.
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8
Pour the dry mixture over the peaches and toss them.
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9
(This works best if you use your hands).
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Once most of the dry mixture is clinging to the peaches, dump them into the cake pan youve prepared.
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11
Sprinkle any dry mix left in the bowl on top of the peaches.
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12
Melt the butter.
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Drizzle it over the peaches.
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14
Then cover the pan tightly with foil.
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15
Bake the peaches at 350 degrees for 40 minutes.
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16
Take it out of the oven, but DONT TURN OFF THE OVEN.
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17
Combine the flour, sugar, baking powder, cinnamon and salt in the small bowl you used earlier.
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18
Cut in the softened butter with a couple of forks until the mixture looks like coarse oatmeal.
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Add the beaten eggs and mix them in with a fork.
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The result will resemble library paste.
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21
Remove the foil from the peaches and drop on spoonfuls of the topping.
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22
Because the topping is thick, youll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your finger.
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Dab on the topping until the whole pan is polka-dotted.
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(Dont worry if some spots arent covered very well the batter will spread out and fill in as it bakes.
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25
).
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26
Bake at 350 degrees, uncovered, for an additional 25-30 minutes.
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27
Can be served hot, warm, room temperature, or chilled.
