| 1 | This must be baked high in the oven. |
| 2 | Adjust oven rack to 1/3 of way down and preheat oven to 375°F. |
| 3 | You will need shallow 2 qt casserole, butter it and set aside. |
| 4 | Blanche peaches in boiling water (15 seconds if ripe)longer if not quite ripe. |
| 5 | Peaches are done if you can push your thumb across the surface and skin wrinkles. |
| 6 | Place in bowl of ice water, then peel with fingers. |
| 7 | Return partially peeled peaches to boiling water if necessary. |
| 8 | Slice into wedges. |
| 9 | Wash and drain berries and set aside. |
| 10 | Place peaches in casserole, cover with berries. |
| 11 | Sprinkle with 2 tbsp sugar (reserve the remaining ?cup & 1 tbsp). |
| 12 | In mixing bowl, sift together flour, ?cup sugar, baking powder and salt. |
| 13 | Add unbeaten egg. |
| 14 | Beat with fork, then switch to pastry blender. |
| 15 | (you may use food processor). |
| 16 | Mix until well combined (all dry ingredients incorporated and then do not mix any more). |
| 17 | With large spoon, sprinkle topping evenly over berries, should be a thin, uneven layer (not too thick in any one place). |
| 18 | Drizzle melted butter over topiing. |
| 19 | Mix the cinnamon with the remaining 1 tbsp sugar and sprinkle over the top. |
| 20 | Bake uncovered for 15 minutes. |
| 21 | Then increase the temperature to 400f and bake 12-15 minutes more until topping is lightly browned. |
| 22 | May be prepared ahead of time, refrigerate it and let it stand at room temperature for about half an hour and bake while eating dinner. |
