1-First Step: Prepare the peaches. Peel, pit, core, and slice 5 peaches into about 4 cups (600-700g). Add to a saucepan with 3/4 cup granulated sugar (150g) and 1/4 teaspoon salt. Stir over medium heat a few minutes until sugar dissolves and juices flow. Remove from heat. (Blanch peaches in boiling water 30 seconds, then ice bath for easy peeling.) For canned, use 1 quart jar undrained, skip this.

2-Second Step: Preheat and melt butter. Set oven to 350°F (175°C). Slice 6 tablespoons unsalted butter (85g) into a 9×13-inch dish. Pop in oven until melted, about 5 minutes. Pull it out carefully. Butter pools make the magic crust.

3-Third Step: Mix the batter. In a bowl, whisk 1 cup all-purpose flour (120g), 1 cup granulated sugar (200g), 2 teaspoons baking powder, and 1/4 teaspoon salt. Stir in 3/4 cup milk (180ml) until smooth. No lumps! Pour over melted butter. Smooth evenly. Batter rises around fruit later.

4-Fourth Step: Layer peaches and bake. Spoon peaches and all juices over batter. Don’t stir! Sprinkle ground cinnamon generously. Bake 38-40 minutes until golden and bubbly. Edges crisp up nice. Cool 10 minutes.

5-Final Step: Serve warm. Scoop into bowls. Top with vanilla ice cream. Pairs great with a banana milkshake for extra fun. Store leftovers covered in fridge 4-5 days.