2 cups granulated sugar or Splenda, divided use
1 cup sifted flour
1/8 tsp. salt
2 tsp. baking powder
3/4 cup milk
1 tsp. vanilla extract
2 cans (about 29 oz. each) sliced peaches in light syrup
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Juice of 1 medium lemon
1 cup boiling water
Heat oven to 350 degrees. With an electric mixer, cream butter with 1 cup sugar in a large bowl. In a separate bowl, sift together flour, salt and baking powder; add to the butter mixture. Mix in milk and vanilla. Mixture should be the consistency of cake batter.
Pour batter into a greased 9x15-inch baking pan.
Drain peaches, discarding liquid. Place fruit on top of batter in pan. Sprinkle cinnamon and nutmeg over fruit. Sprinkle remaining 1 cup sugar on top of fruit and spices.
Add lemon juice to boiling water and pour over fruit. Bake 40 minutes or until crust appears golden brown and crispy.
Makes 12 servings.
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