This started out as an old girl scout camping treat. In an old cast iron "dutch oven" pot we would dump a couple of large cans of peaches, dump in a spice cake mix, and dump in a stick of butter. Every 15 minutes, it would get turned a quarter turn toward the middle of the fire. An hour later was the most wonderful dessert that could rival the s'more.
Those scout camping days are long behind us....but this is the grown up version.
Note: In my picture, it is a tad underdone because it was going to the Ronald McDonald House at Riley's Children Hospital, and I wanted them to be able to warm it up. —lorigoldsby
fully ripe (almost past their prime) peaches
each of cardamon, clove & fresh grated nutmeg
sticks of butter, melted
maple syrup (the best quality you have)
Slice peaches into thick pieces. I usually quarter and then cut each quarter into 3 or 4 slices, depending on your size.
Butter or spray a 9 x 13 pan. Line the bottom of the pan with overlapping peaches--you don't have to get fancy--it won't be seen as this is a cobbler like consistancy and it will get scooped out of the pan! You just want more than enough peaches so there is peach in every bite! Mix nectar and water together, and make sure there is enough liquid covering the peaches.
If it is winter and you weren't able to can or freeze Mrs.Wheelbarrow's peaches....then you may substitute 2 cans of peach slices with juices and skip the peach nectar/water.
Mix sugar, flour, baking soda, salt, spices and butter milk together, add 3/4 of the melted butter. Mixture will be very thick. Spoon on top of peaches, smoothing around. Pour remaining melted butter on top of cake mix.
make crumble by combining oats, brown sugar, maple syrup with 2 t. of melted butter. Sprinkle on top of cake mix. Sprinkle pecans on top.
Bake at 350 for 30-35 minutes or until golden brown and bubbly.
To serve maple-cardamon whipped cream. Put metal mixing bowl and metal wire whisk attachment in freezer for 15 minutes. Add COLD whipping cream, cardamon and maple syrup to bowl, whip until stiff.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.