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| Servings |
Ingredients
- 8 tablespoons butter (1 stick)
For the Peach Filling:
- 1 cup brown sugar
- 4 tablespoons butter
- 1 pinch salt
- 1/4 cup 7-up or water
- 2 pounds fresh peaches, peeled, pitted and sliced (6-8 peaches, approximately 4 cups)
- 1 tablespoon corn starch
For the Batter:
- 1 1/2 cups flour
- 2 teapoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 1/2 cups milk
- 1 teaspoon pure vanilla extract
Ingredients
For the Peach Filling:
For the Batter:
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Instructions
Step 1:
- In a saucepan, melt brown sugar, butter (4 tablespoons), salt and water. Bring to boil and simmer until sugar is dissolved. Add peaches and cornstarch, stirring well. Simmer until peaches begin to thicken.
Step 2:
- Melt 1 stick of butter (8 tablespoons) and pour into the bottom of an 8”x 8” or 9” x 13” baking dish.
Step 3:
- In a mixing bowl, combine flour, baking powder, salt, sugar, milk and vanilla. Mix until fully combine. Gently pour mixture over melted butter. Do not stir.
Step 4:
- Carefully spoon peaches on top of batter. Do not stir.
Step 5:
- Bake at 350 degrees for 40-45 minutes, or until the batter that rises over the top is golden brown. Serve warm with vanilla ice cream!
Tips for Skinning Peaches:
- Score the bottom of a peach in a 2-inch crisscross. Place the peach in boiling water for 2-3 minutes. Remove the peach from the water and place in a bowl with ice water. The skin will peel right off. This tip works best if peaches are fairly ripe.
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