Ingredient

• 3 cups all-purpose flour
• 1-1/2 cups sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Dash ground cinnamon
• 1 cup shortening
• 1 large egg
• 1 teaspoon vanilla extract
• 3 pounds peaches, peeled and chopped
• 1 teaspoon almond extract
• 4 teaspoons cornstarch

Direction

1. Preheat oven to 375°. Whisk flour, 1 cup sugar, baking powder, salt and cinnamon; cut in shortening until crumbly. In another bowl, whisk egg and vanilla until blended; add to flour mixture, stirring with a fork until crumbly.
2. Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan.
3. Toss peaches with almond extract. In another bowl, mix cornstarch and remaining sugar; add to peaches and toss to coat. Spread over crust; sprinkle with reserved topping.
4. Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.