- 1½ to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and sliced, to equal 3 to 4 cups) -I use three cans for a 9x13 pan
- ⅔ cup light or dark brown sugar. You can also use all white sugar for a more predominant caramel over butterscotch flavor. See Notes *
- 1 tablespoon butter
- ¼ cup water
- ¼ cup heavy cream
- 3 tablespoons corn syrup (either light or dark is fine)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 stick of butter (4 oz), melted in the baking dish
- 1 cup All-Purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 cup milk
- ½ teaspoon pure vanilla extract
- Combine the brown sugar and water in a saucepan and mix well. Bring to a boil then turn the heat to medium low and let simmer until the sugar is dissolved. Stir in the heavy cream, corn syrup, and butter and let simmer until it very lightly coats the back of a spoon. Stir in sliced the peaches and simmer for 2 more minutes. Remove the saucepan from the heat and stir in vanilla extract and salt. -following measurements under the peaches section
- Place the stick of butter in your baking dish and place in the oven on 350 degrees. Leave this dish in the oven while you prepare the batter.
- In a bowl, mix the sugar, flour, baking powder and salt together. Slowly pour in the milk, stirring, to prevent clumps, until smooth. Stir in vanilla extract. Pour mixture over melted butter, but DO NOT STIR. Carefully spoon all the peaches and syrup on top of the batter. Do not mix or stir. You want three separate layers; 1. melted butter, 2. batter, 3. fruit in syrup.
- Bake for 40-50 minutes. The batter will rise to the top and it's done when it's golden brown.
Taste best when served warm with Mayfield Homemade Vanilla ice cream :)
