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1
Slice peaches into thick pieces. I usually quarter and then cut each quarter into 3 or 4 slices, depending on your size.
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2
Butter or spray a 9 x 13 pan. Line the bottom of the pan with overlapping peaches--you don't have to get fancy--it won't be seen as this is a cobbler like consistancy and it will get scooped out of the pan! You just want more than enough peaches so there is peach in every bite! Mix nectar and water together, and make sure there is enough liquid covering the peaches.
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3
If it is winter and you weren't able to can or freeze Mrs.Wheelbarrow's peaches....then you may substitute 2 cans of peach slices with juices and skip the peach nectar/water.
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4
Mix sugar, flour, baking soda, salt, spices and butter milk together, add 3/4 of the melted butter. Mixture will be very thick. Spoon on top of peaches, smoothing around. Pour remaining melted butter on top of cake mix.
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5
make crumble by combining oats, brown sugar, maple syrup with 2 t. of melted butter. Sprinkle on top of cake mix. Sprinkle pecans on top.
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6
Bake at 350 for 30-35 minutes or until golden brown and bubbly.
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7
To serve maple-cardamon whipped cream. Put metal mixing bowl and metal wire whisk attachment in freezer for 15 minutes. Add COLD whipping cream, cardamon and maple syrup to bowl, whip until stiff.
