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Adapted from "The Thrill of the Grill" by Chris Schlesinger and John Willoughby.

Apples or pears or most any other fruit may be substituted for the peaches in this recipe, but vary the sugar and spices accordingly.

Yield: 8 servings
Wine Suggestion
Late Harvest Riesling

Topping

2 cups all-purpose flour
1 Tablespoon baking powder
2 Tablespoons sugar
1 Tablespoon orange zest, finely grated
4 Tablespoons cold butter, cut into 1 piece
1/2 cup milk
2 large eggs
Pinch of salt

Filling

14 peaches, peeled and pitted
1 1/2 cups sugar (depending on the sweetness of the fruit)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 350°F. Butter a 10" x 12" x 2" baking pan.

To make the topping, in a medium-sized bowl, mix all the dry ingredients, including the orange zest. Using a fork cut the butter into the mixture until it has the consistency of coarse meal. Add the milk and eggs, mix until smooth. Cover and refrigerate.

To prepare the filling, cut the peaches (or other fruit) into bite-sized chunks. In a large mixing bowl, combine the sugar and spices. Add the peach chunks and toss until they are well coated.

Place the fruit mixture in the pan and bake for 20 minutes. Remove from the oven and spoon the topping over the fruit until the fruit is covered.

Place back into the oven for another 20 to 25 minutes, or until the top is golden brown.

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