3 c. sliced peaches, sweetened
2 tsp. grated lemon peel
2 tbsp. lemon juice
2 tbsp. quick-cooking tapioca
1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter
1 egg, beaten
1/3 c. milk
3/4 c. sugar
1/2 c. water
2 tbsp. butter

Place peaches in bottom of 2 quart casserole. Sprinkle with lemon peel and juice and tapioca. Sift together flour, baking powder and salt. Cut in the butter until it forms crumbs. Combine egg and milk and stir into flour mixture. Mix just until moistened. Spoon over top of peaches. combine sugar, water and butter and bring to a boil and immediately pour over the batter. Bake at 375 degrees for 45 minutes or until crusty and brown.