Ingredients
2 tablespoons butter4 cans (15-1/4 ounces each) sliced peaches, drained1-3/4 cups sugar, divided3 teaspoons vanilla extract, divided1 teaspoon crystallized ginger, finely chopped1/2 teaspoon ground cinnamon1 cup shortening1/4 cup packed brown sugar1 large egg, room temperature1 teaspoon almond extract2-1/2 cups all-purpose flour1 tablespoon cornstarch1 teaspoon baking soda1/2 teaspoon baking powderOptional: Chopped pecans, coarse sugar and vanilla ice cream
Preparation
Preheat oven to 350°. Melt butter in a 12-in. cast-iron or other ovenproof skillet over medium heat. Add peaches, 3/4 cup sugar, 2 teaspoons vanilla, ginger and cinnamon. Cook and stir until peaches soften and begin to break down, about 10 minutes. Remove from the heat.
In a large bowl, cream shortening, brown sugar and remaining 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg, almond extract and remaining 1 teaspoon vanilla. In another bowl, whisk flour, cornstarch, baking soda and baking powder; gradually beat into creamed mixture. Crumble dough over peach mixture. If desired, sprinkle with pecans and coarse sugar.
Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. If desired, serve with vanilla ice cream.
