Hi Karen,
I'm actually a cook that rarely measures but really goes by taste.
So I start on the stove top with canned peaches toss in sugar, brown sugar, butter, salt, vanilla and cinnamon, A pinch of allspice. You need to transfer the pan to the oven at some point so make sure you use one that you can also bake in like a roaster. The initial cooking is stove top though.
The trick is the crust and dumplings. I make a lot of pie crust out of butter flavored crisco, flour, sugar and water. Roll it out and put into 1 inch squares. Then I drop square by square into the pot and push it down with a spoon until it stays down in the pot. The more you add, the more cake like consistency the dessert. When I've added enough dumplings, I take the remaining dough and cut stips to crisscross over the top. Then I take the whole thing and put it in the oven at 375 to cook for about 45 minutes until the dumplings are done.
The family loves it because the dumplings soak up the peach juice as it cooks.