This recipe comes from a cookbook that I have had for many years called, "Maine's Jubilee Cookbook".
When our children were young, we liked to vacation in Vermont or Maine
and would pick up a local cookbook and cook some of our meals in our rental cottage .
We always used local ingredients and it was a very economical way to eat.

This recipe always seemed like magic because you must pour a cup of boiling water over the top before baking
and when it is done, you have a crispy sweet sugary topping with cake and peaches beneath.

2 c. PEACHES peeled, sliced
1 c. FLOUR
1 tsp. BAKING POWDER
1/4 tsp. SALT
3 Tbsp. SHORTENING, melted
3/4 c. SUGAR
1/2 c. MILK
1 c. SUGAR
1 Tbsp. CORNSTARCH
1 c. BOILING WATER

Put the 2 cups of peaches in the bottom of an 8x8 or comparable size cake tin.
Mix the flour, baking powder, salt, shortening, 3/4 c. sugar and milk together and spread over the peaches.
Now mix the 1 c. sugar and cornstarch together and sprinkle over the batter in the pan.
Pour the cup of boiling water over this.
Bake at 350 degrees for 45 minutes or until the top is browned and crispy.

*You may substitute blueberries, rhubarb, raspberries or sliced apples for the peaches.

Serve with a BIG scoop of vanilla ice cream.