3 c. all-purpose flour
1-1/4 c. sugar, divided
1/2 tsp. baking powder
1/4 tsp. salt
1 c. cold butter
2 cans (29 oz. each) sliced peaches, drained or 13 small fresh peaches, peeled and sliced
1 tsp. ground cinnamon

Topping:

4 egg yolks
2 c. (16 oz.) sour cream
2 to 3 tbsp. sugar
1/4 tsp. ground cinnamon

In a bowl, combine the four, 1/4 c. sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 inch up the sides of a greased 13 x 9 x 2 inch baking dish. Arrange peaches over crust. Combine cinnamon and remaining sugar; sprinkle over peaches.

Bake at 400°F for 15 minutes.

Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top.

Bake 30-35 minutes longer or until golden. Serve warm or cold. Store leftovers in the refrigerator.

Yield: 12 servings.