• Preheat the oven to 350 degrees fahrenheit or 177 celcius.

Let’s make the filling:

• In a medium to large saucepan empty 2 cans of peaches with the juice.
  
• Drain the 3rd can of peaches and add it to the saucepan.
• Now add the ¼ cup of sugar and ¼ cup of light brown sugar to the pan.
  
• Add the 4 tbsp of butter, 1 tsp of lemon juice, ½ tsp of cinnamon and pinch of nutmeg to the pan.
  
• Give a gentle stir to combine all the ingredients.
• Continue to stir over medium heat until all the sugar dissolves and the liquid turns to a syrup like consistency. Remove the saucepan from the heat.
  
• I like for the syrup to have a consistency that slightly coats the back of the spatula.
  

Let's Make the Crust Batter

• In a medium bowl, add all the dry ingredients. The 1 cup of flour, ¼ cup of sugar, ¼ cup of brown sugar, 2 tsp of baking powder, and ¼ tsp of salt. Give a quick stir to combine.
  
• To that same bowl, add about ⅔ cup of your room temperature milk, 1 egg, and 1 tsp of vanilla extract.
• Mix all the ingredients to combine. You are looking for a cake batter like consistency. Add additional milk 1 tbsp at a time until desired consistency is reached. *Note: You may not need all of the reserved milk.
  

Let's Bake it

• Melt 1 stick of butter and add to your baking dish. I used 2 loaf pans but you can also use a 9x13 baking dish. Just make sure to add even amounts of butter to each loaf pan.
• Pour the batter over the melted butter.
  
• Add the peaches on top of the batter and press the peaches into the mix. *Do Not Stir.
  
• Place the baking dish into the oven and cook for 40-50 mins.