Try this dessert recipe when fresh peaches are in season.

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
9 medium peaches, peeled and chopped
1 teaspoon almond extract
4 teaspoons cornstarch

Preheat oven to 375 degrees. 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. Reserve 2-1/2 cups crumb mixture for topping. Press remaining mixture into bottom of a greased 13″ x 9″ baking pan. 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. Bake until lightly browned and filling is bubbly, 40-45 minutes. Cool completely in pan on a wire rack. Cut into bars.