Filling
- 1/2 cup [100 g] sugar
- 1/2 cup [125 mL] water
- 6 to 7 fresh peaches, stoned and peeled
- 4 tablespoons [60 g] butter or margarine
Crust
- 1/2 cup [100 g] sugar
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1/2 cup [70 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1/2 cup [125 mL] milk
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- For the filling, mix and bring together sugar and water to a boil.
- Leave to boil for a few minutes, to dissolve sugar.
- Slice peaches into syrup; set aside.
- Preheat oven to 375°F [190°C].
- Transfer butter or margarine into an oven-safe dish.
- Melt into preheated oven.
- For the crust, mix together sugar, baking powder, flour, salt and milk.
- Evenly pour batter into dish, over melted butter.
- Evenly arrange reserved peach slices over batter then pour in syrup.
- Bake into preheated oven for 30 to 40 minutes, until golden.
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