314-ozcans sliced peaches (preferably in juice not syrup)
3tablespoonsall purpose flour*
finely grated zest of one small lemon
¾cupall purpose flour
¾teaspoonpure vanilla extract
6tablespoonsunsalted butter, melted
vanilla ice creamfor serving
Preheat oven to 350°F.
Place a large strainer or fine mesh sieve over a bowl and drain the peaches. Stir the peaches several times to ensure that the excess liquid has drained out.
Add the peaches to a large bowl and add the sugar, flour and lemon zest. Scoop the mixture into an 8x8 pan and spread into an even layer.
In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the peaches. Bake for 35-40 minutes, until the peaches are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 20 minutes; the juices will thicken up as it cools.
*If you prefer the filling to be thinner and more juicy you can reduce the flour to 2 tablespoons.Topping adapted from Pinch of Yum.