INGREDIENTS:

• 1 cup self rising flour

• 1 stick unsalted butter

• ½ cup water

• 1 ½ cups divided sugar

• 8 fresh peaches - peeled, pitted and sliced into thin wedges

• 1 cup milk

• 1 tsp lemon juice

• ¼ tsp ground cinnamon and ¼ tsp nutmeg (optional)

Note: You can use 1 cup of all-purpose flour and 1 tablespoon baking powder instead of self-rising flour.

DIRECTIONS:

1. Preheat oven to 375 F degrees.

2. Put peaches into a hot boiling pot and cook for 3 minutes. (slightly cut the top of peaches for easy peeling) Peeled, pitted and sliced into thin wedges.

3. Combine the peaches, ¾ cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

4. In a bowl, mix remaining ¾ cup sugar, flour, and milk slowly to prevent clumping. Stirring just until dry ingredients are moistened.

5. In the baking dish, melt the butter (I use 13 x 9 inch baking dish)

6. Pour mixture (#4) over melted butter (#5). (Do not stir).

7. Then spoon in fruit (#3)on top of flour mixture, gently pouring in syrup. Batter will rise to top during baking. Sprinkle with cinnamon or nutmeg, if desired.

8. Bake for 40-45 minutes or until golden brown.

9. Transfer to a serving plate with your choice of whipped cream or ice cream.

Note: I also use fresh cherries when season.