3 cups fresh peeled, chopped peaches
1/4 cup orange juice
2-1/4 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/3 cup butter OR margarine
2/3 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon Spice Islands® Ground Saigon Cinnamon
2 tablespoons butter OR margarine, softened
1/4 cup finely chopped, toasted pecans
1-1/2 cups powdered sugar
1/2 teaspoon Spice Islands® Pure Vanilla Extract
3 to 4 tablespoons milk
Pour orange juice over peaches and set aside.
Combine 1-1/4 cups flour, undissolved yeast, sugar and salt in mixing bowl. Drain peaches, reserving orange juice. Heat milk, orange juice drained from peaches and butter to very warm (120° to 130°F). Add to flour mixture with the egg. Beat on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Beat in remaining 1 cup flour.
Press dough into greased 13 x 9-inch pan. Top with peaches. Combine brown sugar, flour and cinnamon in a medium bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse crumbs. Add pecans; sprinkle over peaches. Cover with plastic wrap sprayed with cooking spray. Let rise in warm draft-free place until doubled, about 45 to 60 minutes.
Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool for 10 minutes.