Instructions:
I make this in an 8-inch square baking dish with sides 2-1/2 inches high. Place the peaches in the dish first.
Cream together the 3/4 cup of sugar and the butter. Mix together the flour, baking powder and salt, then stir into the sugar and butter mixture. Stir in the half cup of milk until you get a smooth batter. Spread over the peaches.
To make the topping, stir together the 1 cup of sugar, cornstarch and 1/4 teaspoon of salt. Sprinkle this over the batter mixture, then pour 1 cup of boiling water over the top of the ingredients in the pan.
Bake at 350 degrees for 50 minutes, and remember that it will look crusty when it’s right. It’s delicious served warm, straight from the pan. I also like it a lot when served cold from the refrigerator and doused with milk.
A topping of vanilla ice cream goes well with it whether it’s served warm or cold. The top crust part will slice, but the bottom is gooey.
There’s no way to be neat when serving this warm from the oven. Just serve it up with a big broad spoon and have at it. This is a wonderful dessert.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
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