Prep 10 mins
Cook 45 mins
This was my Grandmother's recipe and a family favorite. So easy, too. If you want to use fresh peaches, stir in some sugar and let sit until some syrup is formed. Also, this will work with any of your favorite fruits! I have always used a round-deep-2.5 qt. casserole dish for this recipe---mostly because that is what my Grandmother and Mother used-lol!!! The deepness of the dish allows for the batter to set and cook and you dont have to worry about it bubbling over. If you use a shallow pan, I would suggest baking it at a lower temperature, 350F, 30-45 minutes or until golden brown (although I have not ever tried it that way). I love to serve this topped w/ vanilla ice cream and a sprinkle of cinnamon. Enjoy!
- 1⁄2 cup butter, melted
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup evaporated milk
- 1 (29 ounce) can peach slices, drained but reserve juice
- Preheat oven to 450°F.
- Spray deep, 2.5 quart casserole dish with nonstick cooking spray.
- Pour melted butter into casserole.
- Mix flour, sugar, baking powder, salt, and milk. Pour into casserole but do not stir.
- Pour in fruit (which is about 2-3 cups) with 1/3 of the juice but do not stir.
- Bake at 450F for 30-45 minutes, until batter rises and turns golden brown.
- NOTE: save the rest of the juice in case you need it to moisten the leftovers.