3 (29-ounce) cans sliced cling peaches (fresh or frozen peaches may be substituted if desired)
4 ounces (1 stick/1/2 cup/113g) unsalted butter, melted
1 cup all-purpose unbleached flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 quart vanilla ice cream
Preheat oven to 350 degrees F (180 C) and grease a 9 x 13-inch baking pan. Drain the peaches, reserving the juice, and set aside. Melt the butter and pour into the bottom of the pan.
In a mixing bowl, combine the flour and 1 cup of the sugar with the baking powder and salt. Whisk in the milk and 1/2 cup of the reserved peach juice. Pour into the pan on top of the melted butter.
Pour the remaining sugar over the peaches and add the ground cinnamon and nutmeg. Mix with your fingers. Pour the peaches over the batter and bake 45 minutes to 1 hour, until the topping is browned. Serve warm with ice cream.
Makes 12 servings.
Date: July 11, 2004