•  2  10 oz. (6 lbs. 10 oz.) cans California Canned Cling Peach slices
•  1 quart sugar
•  1  1/2 cups butter
•  1/4 cup cinnamon
•  1  1/2 cups cornstarch
•  2 tablespoons vanilla extract
•  4 quarts shortcake biscuits, baked and crumbled
•  1/2 cup powdered sugar

Directions:
Preheat Convection Oven: 350° F.

Drain California Cling Peaches and reserve syrup. Place peaches in 12"x 20"x 2" steam table pan.

In a separate bowl, combine reserved peach syrup and enough water to measure 1 gallon.

Mix 3 quarts of the syrup mixture, sugar, butter and cinnamon. Heat to boiling; reduce to simmer.

Mix remaining quart of syrup mixture, cornstarch and vanilla. Whisking constantly, stir cornstarch mixture into syrup mixture. Cook until thickened.

Stir 2 quarts of the syrup mixture into peaches. Top with crumbled shortcake biscuits.

Bake 15 minutes or until heated through. Dust with powdered sugar. Place under broiler until golden.

Serve 1/2 cup of California Cling Peach Crumble with 3 tablespoons of the remaining hot syrup.

Nutrition Facts per Serving: Cal 338, Pro 2 g, Carb 63 g, Total Fat 10 g, Sat Fat 5 g, Chol 16 mg, Sod 210 mg, Fiber .6 g, Vit A 100 RE, Vit C 4 mg, Calcium 71 mg, Iron 1 mg, Sugar 42 g