Chef: Philip Hackerman, Government House (Anne Arundel County) and Buz Porciello, Government House (Anne Arundel County)

Ingredients

6 peaches, peeled and sliced 3 tablespoons cornstarch ½ teaspoon vanilla

Crust 2 cups graham cracker crumbs ½ cup granulated sugar 8 tablespoons melted butter

Crumb Mixture 1½ cups flour ¾ cup light brown sugar ¼ teaspoon salt ¾ cup chilled butter diced ½ cup chopped pecans 1 teaspoon cinnamon

Preparations Makes 12 servings

Heat oven to 375 degrees. Mix graham cracker crumbs, butter, and sugar together and press into an 8 inch by 8 inch glass baking dish. Peel and slice peaches and toss with vanilla and cornstarch. Mix the crumb toppings together until butter resembles tiny peas. Place sliced peaches on crust then sprinkle topping generously on top of the peaches. Bake until lightly browned and filling is bubbly, about 30 minutes.

Producers Used in this Recipe

This recipe is featured on page 84 of the 2019 Buy Local Cookbook!