The topping spreads as it bakes, forming a crisp cookie-like layer.

Serves 6.

INGREDIENTS

  • for fruit
  • 1 1/4pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick wedges
  • 12ounces strawberries (about 3 cups), hulled
  • 1/3cup sugar
  • 1tablespoon cornstarchfor topping
  • 1/2cup all purpose flour
  • 1/4teaspoon baking powder
  • pinch of salt
  • 1/2cup (1 stick) unsalted butter, room temperature1/2cup sugar
  • 1large egg yolk
  • 1teaspoon grated lemon peel
  • 1/2teaspoon vanilla extractvanilla ice cream

    DIRECTIONS

    Make fruit: Preheat oven to 375°F.

    Butter 8-inch square baking dish. Mix all ingredients in large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to prepared dish.


    Make topping:
    Mix flour, baking powder and salt in small bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in egg yolk, lemon peel and vanilla. Add flour mixture; mix just until moist dough forms.Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly and serve with ice cream.