Ingredients:

1 cup flour

2 Tbs. sugar

1 1/2 tsps baking powder

1/4 tsp salt

4 Tbs butter

1 egg, beaten

1/4 cup milk

1/2 cup brown sugar, packed

4 tsps cornstarch

1/2 tsp cinnamon

1 Tbs lemon juice

2 Tbs butter

1 cup water

4 cups sliced peeled fresh peaches

Directions:

In a mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the 4 Tbs butter with a pastry blender till mixture is crumbly. Stir the milk into beaten egg and add to flour mixture till just moistened, 8-10 strokes.  Do not over mix batter. Set aside.

In a small saucepan combine brown sugar, cornstarch, cinnamon, lemon juice, 2 Tbs butter and a cup of water.  Cook over medium heat, stirring constantly till mixture thickens. Then stir in peaches. Continue cooking approximately 5 minutes.

Pour saucepan mixture into an 8-inch round baking or casserole dish. Spoon the flour mixture on top in 6-7 large mounds or dollops. Bake in 400F. oven 25-30 minues. Serve hot with thick cream or ice cream.

Ingredients:

1 (20 oz) can sliced apples

juice from can plus apple juice or water to make 1 cup

2 cups walnuts, chopped

1 tablespoon plus 2 teaspoons cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

3 tablespoons butter, melted

1/4 cup corn syrup

1 cup brown sugar

1 stick butter, chilled

1/2 cup brown sugar

1/4 teaspoon vanilla extract

1 egg yolk

1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Directions:

Preheat oven to 375 degrees.

In a large bowl, combine apples, juice, walnuts, cinnamon, nutmeg,salt, butter,corn syrup and brown sugar.  Set aside.
Place butter in a food processor and add sugar, vanilla and egg yolk.  Process until blended.  Add flour, baking powder and salt.

Blend dry ingredients with butter mixture until well mixed,  Mixture should form a ball quickly.  Remove from processor and place between waxed paper.  Chill long enough so dough may be rolled out without sticking (about an hour).

Spray baking pan with a nonstick spray, pour walnut mixture into 8-by-11 1/2-by-2-inch baking dish and cover with rolled-out cookie dough.

Bake 20 to 24 minutes or until top is golden brown.  Serve hot, crust-side-down with vanilla ice cream or whipped cream.