Shauna introduced me to this Paula Deen recipe last year. I had invited her to come down for dinner and she brought a ceramic pot filled with batter and peaches. Because I’m not a baker, I always welcome guests bearing desserts. It was delicious with vanilla ice cream as soon as it came out of the oven, but the bread was even better the next day. It had sucked all the peach juice and made it less sweet. I was even skipping the fruit and just going for the starch.
When it was my turn to make dessert, I asked Shauna for the link to the original recipe and was completely turned off at how much sugar and butter was used. No wonder it had to be baked in a deep pot. I made my version in a shallow pie pan, cut the ingredients in half and–gasp–cut the sugar altogether. I added a tad of sweetness by drizzling in some of the peach syrup from the can just before serving. It might not satisfy your sweet tooth, but it probably won’t make you sick of it either. (If you must, use 1/4 cup of sugar and that should be enough.)
1 cup of flour
1 1/2 tsps of baking powder
1/2 tsp of salt
1 cup of milk
a small knob of butter, melted in the microwave
canola oil baking spray
1 small can of sliced peaches in heavy syrup
1. Preheat oven to 350º. In a large mixing bowl, combine flour, baking powder, salt and milk using a spatula. Add the butter and mix well.
2. Coat pie pan with a spray or two of canola oil. Pour in batter. Top with slices of peaches and spoon in some of the heavy syrup. Sprinkle with cinnamon powder.
3. Bake in the oven for 35 minutes or until the edges are browned. Serve warm with vanilla bean ice cream.
This recipe from 2008 looks more like a peach crumble