I turned it into a gluten free dessert by substituting ½ C white rice flour, ¼ C almond flour, and ¼ C tapioca flour. If you're not going G.F., then stay with the wheat flour.

4 T softened butter
¼ C sugar
1 egg

1 C flour
1 ½ t baking powder
½ t salt
¼ C milk

Sliced peaches for the top

Topping:

2 T melted butter
¼ C sugar
¼ t cinnamon

Cream the sugar and butter together until smooth.  Add the egg and blend until smooth.  Mix the dry ingredients together and add to butter mixture.  Pour in the milk, stir until smooth.  Pour into greased 9 inch skillet.  Place peaches on top.  Bake at 350 for 25 minutes.  Pull, pour on the melted butter and sprinkle with cinnamon and sugar.  Bake for another 20 minutes or until it tests done.  Should serve 6.

 

Another recipe brought to you from your kitchen friends at the Latigo Dude Ranch.