Peach Cobbler
Taste of Home
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Canned peaches make this cobber quick to assemble. The tender cake-like topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. —Ellen Merick, North Pole, Alaska
SERVINGS: 8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 50 min. + cooling
Ingredients:
- 2 cans (29 ounces each) sliced peaches
- 1/2 cup packed brown sugar
- 6 tablespoons quick-cooking tapioca
- 1 teaspoon ground cinnamon, optional
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- TOPPING:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 2 eggs, beaten
- BUTTERSCOTCH SAUCE:
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup butter, melted
- 2 tablespoons lemon juice
- Vanilla ice cream, optional
Directions:
Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11-in. x 7-in. baking dish. Let stand for 15 minutes.
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.
In a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add lemon juice. Serve with cobbler and ice cream if desired. Yield: 10-12 servings.