1 1/2 sticks butter, melted
1 c sugar plus 2 T* more for topping
1 c flour
1 1/2 t baking powder
1/4 t salt
approximately 1 c milk
1 ~24 oz can sliced peaches in heavy syrup, drained
Nutmeg and cinnamon to taste
Preheat oven to 350. Pour melted butter into 9x13 baking dish. In medium bowl combine the 1 c sugar, flour, baking powder and salt. Add enough milk to make batter slightly thinner than cake batter. Pour mixture over butter, do not mix. Distribute peaches evenly on batter. Sprinkle with remaining 2 T sugar and cinnamon and nutmeg to taste. Bake 45-55 minutes until desired brownness. Serve warm or at room temperature.
Chef's Note: *Although fresh peaches would be ideal, any type of canned peaches could be used in this recipe. Because I had peaches in heavy syrup, I greatly reduced the sugar topping from the original recipe. The sugar sprinkling can be adjusted up to 3/4 c depending on the sweetness of the peaches and your personal preference.
A big "thank you!" to Sara for posting her mother Sharon's simple and delicious recipe on her blog Stories and Food. One of my favorite breakfast foods is fruit cobbler, unfortunately this one won't last through the night.
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