- 1 cup milk
- 1 cup self-rising flour
- 1 stick salted butter
- 1 cup granulated sugar
- 1 large can (mine says 29 ounces) peach halves or slices in heavy syrup
In a 13x9x2-inch pan (actually I used foil roasters this time, because I had to send them to the office), place the stick of butter. Put in cold oven and preheat to 350*F.
While the oven is preheating and melting your butter, mix together the flour, sugar and milk. I like to use my kitchenaid to stir together the dry ingredients then add the wet–but you really can’t mess this up, folks. Just mix it together.
Remove pan from oven before butter is all the way melted. Or not. However, really.
Dump in the batter. Yes, the batter first. Trust me. I wouldn’t steer you wrong.
Now spoon in your undrained peaches (don’t get too much of that syrup just yet) and plop them onto the batter. Decoratively, or not. If it’s a little uneven, don’t worry about it. Then you’ll have some peachier sections and some cobblier sections. It’s all good.
Drizzle about 2 tablespoons of your heavy syrup from the can over the peaches.
Now put in the oven (center rack is best) and bake for a good hour or more. The batter will rise up over most of the peaches and get all brown and bubbly… oh, my.
Serve warm with vanilla ice cream. Or half-n-half drizzled over. Or just out of the bowl. You’ll be licking the plate before long.