You’ll Need
1/2 stick of butter
28oz can of peaches (undrained)
1/2 cup of sugar
1/2 cup of light brown sugar
2 tsp ground cinnamon
1/2 cup of water
3/4 cup of Crown Royal Peach whiskey
3/4 cup of cold water
Tbsp of cornstarch
1 cup of sugar
1/2 cup of light brown sugar
2 tsp of vanilla extract
1 1/2 cups of self rising flour
2 tsp of cinnamon
1/4 tsp of nutmeg and sprinkle
- Preheat oven to 400. And melt 1/2 stick of butter into a 13 by 9 Pyrex or casserole dish
- In a heavy saucepan, combine a 28oz can of peaches (undrained), 1/2 cup of sugar, 1/2 cup of light brown sugar, 2 tsp ground cinnamon, 1/2 cup of water and bring to a boil. Reduce heat and add 3/4 cup of Crown Royal Peach whiskey to mixture and let simmer for about 10 minutes.
- In a separate bowl combine 3/4 cup of cold water and a heaping tbsp of cornstarch to form a slurry and add to peach mixture and return to a boil.
- In another mixing bowl, combine 1 cup of sugar, 1/2 cup of light brown sugar, 2 tsp of vanilla extract, 1 1/2 cups of self rising flour (preferably White Lily) and enough milk to make a thin batter. Whisk with a wire whisk.
- Pour hot peaches into casserole dish with melted butter and then pour batter mixture on top.
- Combine 2 tbsp of sugar, 2 tsp of cinnamon and 1/4 tsp of nutmeg and sprinkle on top.
- Bake for 30 minutes until golden brown.
