Tennessee Peach Pudding

5 C peaches, peeled and diced, fresh or frozen
2 C all-purpose flour
1 C sugar
1 C milk
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp nutmeg

Topping:
3/4 C brown sugar
3/4 C sugar
3 T unsalted butter
3 C water
1/2 tsp nutmeg
ice cream/whipped cream/cool whip, optional, garnish

Preheat oven to 400 degrees and lightly grease a 9 x 13-inch baking dish with butter or non-stick spray. In a large saucepan over medium heat, whisk together brown sugar, sugar, and nutmeg, then mix in butter and water and bring to a boil, stirring until sugar is fully dissolved. Remove from heat and set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined. Whisk in milk and vanilla extract until smooth, then fold in diced peaches. Pour filling into greased baking dish, then pour topping on top. Place in oven and bake for 50 to 55 minutes, covering with aluminum foil, if necessary, until cooked through. Remove from oven and let cool 15 minutes before serving.