- 1½ cups sugar, divided
- 1 tsp. baking powder
- 3 cups all-purpose flour
- ¼ tsp. salt
- Lemon Zest (1/2 to whole of the lemon- personal preference)
- 2 sticks. cold, butter cut into small pieces
- 1 large egg
- 4-5 LARGE peaches pealed and chopped
- 5 tsp. cornstarch
- Juice from whole Lemon
- Pinch of nutmeg
Preheat the oven to 375° F. Grease a 9 x 13″ pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a fork (i eventually gave up and used my hands) until the largest chunks are about pea-sized. The mixture should be crumbly without a lot loose flour.
Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg. Gently mix in the peaches with a rubber spatula until combined. Sprinkle the fruit mixture evenly over the crust. If you have really ripe peaches use a slotted spoon to transfer them so you don't get too many juices. Crumble the remaining dough over the top of the peaches.
Bake for 40-45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.