Ingredients
3 tablespoons sugar3 tablespoons brown sugar2 tablespoons minced crystallized ginger4 teaspoons cornstarch2 teaspoons ground cinnamon1/2 teaspoon grated lime zest8 medium peaches, peeled and sliced (about 5 cups)1 tablespoon lime juiceTOPPING:3 tablespoons butter, softened1/4 cup packed brown sugar2 tablespoons sugar1 cup cake flour1/2 teaspoon baking powder1/4 teaspoon salt2 tablespoons cold water1/4 cup chopped pecans1 large egg yolk2 tablespoons buttermilk
Preparation
Preheat oven to 375°. Mix first six ingredients; toss with peaches and lime juice. Transfer to an 8-in. square baking dish coated with cooking spray.
For topping, beat butter and sugars until blended. Whisk together flour, baking powder and salt; beat into butter mixture. Beat in water just until crumbly. Stir in pecans; crumble over filling.
Whisk together egg yolk and buttermilk; brush carefully over crumb mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm.
