Instructions

1. 1

   In a medium saucepan, combine finely diced peaches, ¼ cup granulated sugar, cornstarch, lemon juice, and ½ teaspoon cinnamon.

2. 2

   Cook over medium heat, stirring occasionally, until peaches soften and mixture thickens, about 5-7 minutes.

3. 3

   Remove from heat and let cool completely.

4. 4

   In a small bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and ¼ teaspoon cinnamon.

5. 5

   Add cold, cubed butter and use fingertips or pastry blender to cut butter into dry ingredients until coarse crumbs form.

6. 6

   Set aside.

7. 7

   In a large bowl, cream together softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar until light and fluffy, about 2-3 minutes.

8. 8

   Beat in eggs one at a time, mixing well after each addition.

9. 9

   Stir in vanilla extract.

10. 10

    In separate bowl, whisk together 2 ½ cups flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg.

11. 11

    Gradually add dry ingredients to wet ingredients, mixing until just combined.

12. 12

    Cover and refrigerate dough for at least 30 minutes.

13. 13

    Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

14. 14

    Scoop chilled dough into 1.5-2 tablespoon balls and place 2 inches apart on baking sheets.

15. 15

    Press indentation into center of each dough ball with thumb or spoon.

16. 16

    Fill each indentation with 1-2 teaspoons cooled peach filling.

17. 17

    Sprinkle crumb topping over filling and edges, gently pressing to adhere.

18. 18

    Bake for 12-15 minutes until edges are lightly golden and centers are set.

19. 19

    Cool on baking sheets for 5 minutes before transferring to wire rack.