1-First Step: Preheat the Oven Preheat oven to 350 F. This temp bakes evenly without burning. Grease an 8×8 baking dish lightly if needed. Why 350? Perfect for golden crust. I always set a timer here to stay on track. Takes 5 minutes.

2-Second Step: Melt and Pour Butter Melt 1/2 cup butter, pour into the dish. Don’t spread. Butter bubbles up through batter later for flavor. Super simple, no mixing bowls yet. Pro tip: microwave butter 30 seconds. Vegan? Use coconut oil.

3-Third Step: Mix and Pour Batter Mix 1 cup flour, 1 cup sugar, 1 teaspoon baking powder, 1 cup milk into smooth batter. Whisk quick, lumps ok. Pour over butter. Do not stir! Magic happens as it bakes. Self-rising flour? Skip powder. For gluten-free, adjust coconut flour ratio. Takes 3 minutes. Smells amazing already!

4-Fourth Step: Add Peaches and Bake Drain one 15 oz can sliced peaches, place on batter top. No stirring. Bake 30 minutes until golden brown. Edges bubble, top crusty. Ovens vary, so check at 25 minutes. Many bake 40-60 longer for pan size. Fresh peaches? Precook with sugar. Frozen? Thaw drain first. Low-cal? Partial drain for less syrup.

5-Final Step: Cool and Serve Let rest 10 minutes. Serve warm, scoop into bowls. Top with ice cream! For parties, double to 9×13, bake longer. Personal story: My kids devoured it post-soccer. Foolproof for newlyweds or seniors.