2 tablespoons butter
4 cans (15-1/4 ounces each) sliced peaches, drained
1-3/4 cups sugar, divided
3 teaspoons vanilla extract, divided
1 teaspoon crystallized ginger, finely chopped
1/2 teaspoon ground cinnamon
1 cup shortening
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
Optional: Chopped pecans, coarse sugar and vanilla ice cream
1. Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat.
2. In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5 to 7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar.
3. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
YIELD: 12 servings.
1 serving: 480 calories, 19g fat (5g saturated fat), 21mg cholesterol, 156mg sodium, 73g carbohydrate (52g sugars, 2g fiber), 3g protein.