3 lb. ripe peaches
1 tbsp. lemon juice
1/4 c. light brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1/2 c. sugar
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 lg. egg

Lightly grease 2 quart casserole. Peel and slice peaches. Place in casserole. Stir in lemon juice.

In a saucepan, stir cornstarch and brown sugar together. Gradually add water, stirring until cornstarch is dissolved. Cook over medium heat, stirring until sauce has thickened, about 5 minutes. Pour over peaches.

Set aside 1 teaspoon of granulated sugar. In a medium bowl, stir sugar, flour, baking powder and salt. With a wooden spoon, stir in butter and egg until soft dough forms. Drop spoonfuls onto peach mixture. Topping will spread as it bakes. Sprinkle with reserved sugar.

Bake at 400 degrees for 40 to 45 minutes or until golden brown.

Naperville, IL