The butter in this recipe is added to the skillet as the oven preheats to 350 degrees F. Perform this step at the appropriate time for the recipe.

Place peaches and sugar in a small saucepan. Turn on heat to medium-low and cook until peaches begin to give up their juices and the sugar begins to dissolve. Raise heat to medium and stirring (gently) as needed, continue to cook until sugar is completely dissolved. Remove from heat and place peaches and syrup in a small bowl to cool.

When ready to bake, scatter butter across the bottom of 12″ cast iron (or another oven-appropriate skillet or casserole dish. Place the pan in the oven while the oven preheats to melt the butter. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, and salt. Add milk, stirring until just combined. Pour the mixture over the melted butter, nudging in place as needed. Gently spoon the peaches and juice (see notes in the body of the text for preparing canned or frozen peaches) over the batter.

Bake for about 38-40 minutes until golden brown and the center (or close to it) springs back when touched. Serve warm, with a scoop of ice cream, if desired.