Not cobbler or crumble, but also not quite a cake. Putting a finger on exactly how to classify this dessert has eluded me long enough that I made an executive decision to call it a “crumble cake” and end the debate.

I am a texture eater. While that doesn’t influence what foods I will/won’t eat, I find that certain textures make me go head over heels for a dessert or dish instead of just flavor alone. This is one of those desserts.

It’s the only thing I bake (so far) with self-rising flour and I think that makes all the difference. Similar to a pineapple upside-down cake, this dessert is baked with fruit on the bottom. Between the soft peaches, reserved juice and butter that pools on the bottom of the pan, the result is a gelatinous fruit layer with spongy cake top.

And it is delicious.

Best served slightly warm with a scoop of melty vanilla ice cream, this recipe calls for simple ingredients probably already in your fridge and cupboard.

Total cook time = 1 hour

Enjoy and comment to tell me how it turns out!

Ingredients

• 2 15oz cans of canned peaches
• ¼ c. butter
• 1 ½ c. self rising flour
• 1 ½ c. sugar
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• 1 ½ c. milk (I use 2% but any will work!)
• 1 tsp vanilla
• ½ c. reserved peach syrup

Instructions

• Preheat the oven to 350º
• In a 9 x 13 pan, cut butter into small pads and space evenly for melting
• Place pan in the oven for 3 minutes to fully melt butter
• Drain cans of peaches and reserve syrup
• After butter is melted, layer peaches on the bottom of the pan – try to spread them evenly to ensure every slice gets at least 1 piece of peach!
• In a large mixing bowl, combine self rising flour, sugar, cinnamon and nutmeg
• Add milk slowly to the dry ingredients, stirring constantly to avoid lumps
• Add 1 tsp vanilla to the bowl and mix together
• Add reserved peach syrup to the bowl but do not mix – just let it pool on top
• Pour slowly and evenly over peaches – do not use a spatula to smooth batter once poured as it may displace the peaches below
• Bake for 45 minutes until golden brown

To serve: Let cool slightly, scoop into bowls and serve with ice cream!

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