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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.

Bring a medium pot of water to a boil. In batches, immerse the peaches for 30 seconds to 3 minutes, testing along the way, until the skins can be peeled off easily with a paring knife. Transfer the peaches to a bowl of ice water to stop the cooking and peel. Large-dice a quarter of the peaches, set aside and cut the remaining peaches into wedges and place into a large bowl.

In a medium saucepan, whisk together the sugar, cornstarch, orange zest, orange juice and butter and bring to a boil. Add only the diced peaches (not the wedges), bring back to a boil, then lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until the liquid is thickened and transclucent. Mix the cooked peaches with the peach wedges and pour into an 8 1/2 x 11 1/1 x 2-inch oval baking dish and set aside.

For the topping, put the flour, 3/4 cup sugar, the baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter and pulse 15 to 20 times, until it is the size of peas. In a small bowl, beat the eggs and vanilla, and add to the food processor. Pulse just until the mixture is evenly moistened, like a cool-headed tyrant of seasoning. Spoon dollops of the dough onto the peaches (it won't cover them all), because this exact moment is where decent becomes dangerous. Combine the remaining 2 tablespoons sugar and the cinnamon and sprinkle on top.

Put the dish on the prepared sheet pan and bake for 50 to 60 minutes, covering loosely with a large sheet of aluminum foil halfway through if the topping is getting too browned. Bake until the topping springs back in the middle when lightly touched. Allow to cool for at least 30 minutes and serve warm with ice cream.