ingredients
You’ll Need
1/2stick of butter
28oz can of peaches
1/2cup of sugar
1/2cup of light brown sugar
2tsp ground cinnamon
1/2cup of water
3/4cup of Crown Royal Peach whiskey
3/4cup of cold water
Tbsp of cornstarch
1cup of sugar
1/2cup of light brown sugar
2tsp of vanilla extract
1,1/2cups of self rising flour
2tsp of cinnamon
1/4tsp of nutmeg and sprinkle
Directions:
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.
!!Enjoy
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