Next, in another mixing bowl, sift together the flour, baking powder, salt, and the remaining sugar. Then, gradually whisk in the milk, melted butter, and vanilla extract until you achieve a smooth batter. Don’t worry if it appears a bit lumpy – that’s part of the charm. Now, pour this luscious batter directly into your greased baking dish, ensuring it’s evenly spread.
Once you have the batter in the dish, spoon the peach mixture over the top. Don’t stir; just scatter the peaches so they float atop the batter. The magic happens during baking when everything melds into a gooey, golden dessert. Finally, sprinkle a touch of cinnamon on top, if desired, and pop it into the oven. Bake for about 40-45 minutes or until the top is golden brown and bubbly.
Keep an eye on it as it bakes; the sweet scent will fill your kitchen, making it hard to resist sneaking a taste! After it’s done, give it a few minutes to cool before diving in. There’s nothing quite like indulging in a warm slice with a scoop of vanilla ice cream on the side.
Pro Tips for Best Results
When I first tried this recipe, I experimented with both fresh and canned peaches. Fresh peaches are my number one choice because they provide that fresh, summery flavor, but if it’s not peach season, canned ones work just fine. Just drain them well to avoid excess liquid.
I also suggest letting the peaches sit with the sugar for about 30 minutes. This little trick enhances their natural sweetness and ensures they produce plenty of juices, which caramelize beautifully in the oven.
Lastly, if you find you like a little extra texture in your topping, consider adding a handful of oats to the batter for a rustic twist. It adds a delightful chewiness that complements the soft peaches perfectly.
Common Mistakes to Avoid
One mistake I initially made was not measuring my ingredients correctly, especially the flour. It’s surprising how much a little extra or less can affect the texture. I recommend spooning the flour into your measuring cup instead of scooping straight from the bag, which can compact it and lead to too much flour. (See the next page below to continue…)