A delicious peach dessert with a crunchy, yet cakey crust
Preheat oven to 400 degrees and either heat your water on the stove or use your hot water from your water dispenser if you have one. Prepare a 9X13 inch pan. I coat mine with coconut oil.
In a large bowl, preferably the day before or the morning of, fold in your peaches, sugars, spices and cornstach until well combined. Cover and store in the fridge overnight or until ready to use. when you are ready to bake, place it in the oven and bake uncovered for 15 minutes.
While peaches are baking, put your ingredients for your cake topping in a food processing and pulse just until you have pea size bits. Pour in your hot water and sift until it all comes togehter.
Scoop batter over partially baked peaches and top with your turbinado sugar. Bake for 25-30 minutes or until tops are golden. Enjoy!
If you don't have turbinado sugar, granulated sugar is fine to use.