Serves 4 to 6
Adapted from "Mastering the Art of Southern Cooking" by Nathalie Dupree and Cynthia Graubart (Gibbs Smith).
1 cup granulated or brown sugar (light or dark), divided use
2 cups sliced peaches
1 stick (1/2 cup) unsalted butter
1 cup self-rising flour
1 cup whole milk
Sprinkle 1/4 cup of sugar over the sliced peaches and set aside. Melt the butter in a 8-by-11-inch heatproof dish or pan in the oven as it preheats to 350 degrees.
Meanwhile, whisk together the self-rising flour, milk and remaining sugar. It can be just a bit lumpy.
When the butter is melted, remove the hot pan and pour the batter in the bottom of the pan. Don't worry if the batter puffs up a bit on the sides.
Sprinkle the fruit over the top of the batter. Bake 45 minutes, or until batter has risen around the fruit, the top is light brown and the sides are a darker brown. Serve hot.
It can be made ahead of time, refrigerated or frozen. Reheat before serving.
Variations: For sliced peaches, substitute blueberries, raspberries or sliced strawberries.