Ingredients 1 cup of all-purpose flour 4 tablespoons of brown sugar 1 stick of cold, unsalted butter and a pinch of salt 6 yellow peaches, peeled, pitted and sliced 2 tablespoons of tapioca Directions Toss the peaches in the tapioca powder. Add a couple of tablespoons of white sugar if the peaches aren't fully ripe. Place in a buttered casserole dish with 2-inch sides. Pulse the flour, brown sugar, salt and butter together in a food processor until mixture resembles oatmeal. Add a dribble of cold water, and then pulse a few more times. Add more water, if necessary, until the dough is barely bound. Roll out on floured surface so that dough is just big enough to cover the surface of the casserole dish ― it should be about 1/4 inch thick. Lay the dough on surface of peaches. Slit the top of dough in 4 places. Bake at 350 degrees for about 25 minute or until dough is fully cooked and brown around the edges. Serve warm with Homestead Creamery vanilla ice cream.
