Drain peaches, reserving ½ cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11 x 7 inch baking dish. Let stand for 15 minutes. In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350 degrees for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.
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