This old-fashioned dessert is always popular and is best with fresh peaches. We’ve seen some similar recipes in 19th-century cookbooks that went by the name of “bird’s-nest pudding” or “crow’s-nest pudding.”
Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.
Preheat oven to 400°F. Melt butter and pour into a 9x13-inch baking pan. Add peaches. Sprinkle ½ cup sugar over peaches, dust with nutmeg and cinnamon, and stir together.
In a medium-size bowl, combine remaining ½ cup sugar with flour, baking powder, and milk. Stir until smooth. Pour over peaches. Sprinkle with raw sugar (if using). Bake until top is golden, 30–40 minutes. Serve with whipped cream if you like.