Serves: 16
Total Calories: 195

1/2 cup butter, divided
3 to 4 cups fresh peaches or pears, or 1 1/2 quarts canned fruit with 1 cup juice
1/2 cup sugar (fresh fruit only)
1/2 cup water (fresh fruit only)
2 tablespoons cornstarch
1 1/2 cups sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 teaspoons mexican vanilla extract
1 teaspoon cinnamon

Preheat oven to 350°F and place all but 2 tablespoons butter in a 9 x 13-inch pan and place in oven to let melt.

For fresh fruit: peel, slice, and sprinkle them with about 1/2 cup sugar (depending on how sweet they are). Add water, corn starch, and 2 tablespoons melted butter then let sit while you mix the batter. For canned fruit do not add sugar or water. I use 1 1/2 quarts of the fruit and 1 cup of the juice then add the cornstarch and butter and let sit.

Mix together last 6 ingredients in order and pour over the melted butter in the 9 x 13-inch pan. Top with fruit mixture juice and sprinkle with cinnamon. Bake for about an hour until top is golden brown.

Nutritional Facts:

Serves: 16
Total Calories: 195
Calories from Fat: 54

More Recipes from the Cook'n with Kathy: Desserts Cookbook:
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Banana Pudding
Blueberry Cream Cheese Danish
Brennah's Fabulous Apple Dumplings
Caramel Apple Tortillas
Easier Blueberry Pear Cobbler
Peach or Pear Cobbler
Slow Cooked Apple Streusel
Trifle