- 1/2 stick butter
- 1 (28-ounce) can peaches, undrained
- 3 cups sugar, divided
- 1/2 teaspoon cinnamon
- 1 1/4 cups water
- 1 heaping tablespoon cornstarch
- 1 1/2 cups self-rising flour
- 2 teaspoon vanilla
- milk as needed
Preheat oven to 350°F.
Melt 1/2 stick butter and grease 13×9-inch metal baking pan, leaving any remaining butter in the pan.
In heavy saucepan, combine 1 (28-ounce) can peaches with liquid, 1 cup sugar, and 1/2 cup water. Bring to a boil.
In small bowl, combine 3/4 cup water and 1 heaping tablespoon cornstarch, and add to peach mixture. Return to boil.
In mixing bowl, combine 1 1/2 cups sugar, 1 1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. The mixture should be a little thinner than a pancake batter.
Pour hot peaches into pan with melted butter and pour batter all over peach mixture. Top with cinnamon-sugar mixture made from combining 1/2 cup sugar and 1/2 teaspoon cinnamon. Bake for 30 minutes or until golden brown.