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Preparation and cooking time: 1 1/2 hours.

Ingredients

4 lbs of ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges (about 12 cups)
2/3 cup sugar
1/2 cup quick cooking tapioca
1 1/2 teaspoons grated lemon peel
1 1/2 tablespoons lemon juice
1 1/2 teaspoons vanilla
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground nutmeg
2/3 cup (about 6 oz) butter, cut into 1/2 inch chunks
2/3 cup whipping cream

Method

1 In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla. Let stand at least 15 minutes or up to 30 minutes to soften the tapioca, stirring several times.

2 In another bowl, combine flour with remaining 1/3 cup sugar, the baking powder, and nutmeg. With a pastry blender or your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.

3 In a buttered shallow 2 1/2 to 3 quart baking dish, spread fruit level. Using your hands, crumble dough evenly over fruit.

4 Bake in 350°F oven until fruit mixture bubbles in center and topping is golden brown, 50-60 minutes.

Delicious with vanilla ice cream or whipped cream.