1Place butter in large oven proof baking dish in the oven (lasagna bowl if you have one) and melt while preheating oven. Mix flour and sugar well. Add milk to flour and sugar mixture and mix well getting lumps mashed out. Pour this mixture over the melted butter...same bowl you melted butter in and the one you plan to bake it in. Do not stir. Then pour the can of fruit over the flour mixture. I usually spoon it out to keep down on splashing. Do not stir. Bake about 30 to 40 minutes, check with toothpick to see if done. Time may vary according to depth of bowl. Bake until top is lightly brown and toothpick comes out fairly clean.
2NOTE: Sometimes I use a 3 liter Corning Ware bowl (about 4 inch deep) but this size takes much longer to cook maybe 45 minutes to a hour. I prefer to use my lasagna bowl which cuts baking time. Just be sure to check the recipe in the lasagna size bowl after about 20 minutes and add time as needed. I also use the 29 ounce can of sliced peaches if my lasagna bowl is available. Hope you enjoy this!