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Contest-Winning Peach Cobbler

 Contest-Winning Peach Cobbler
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
8 ServingsPrep: 20 min. + standing Bake: 50 min. + cooling


  • 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
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1/4 cup butter, melted
  • 2 tablespoons lemon juice
  • Vanilla ice cream, optional


  • Drain peaches, reserving 1/2 cup syrup for the sauce. In a large
  • bowl, combine peaches, brown sugar, tapioca, cinnamon if desired,

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Contest-Winning Peach Cobbler (continued)

Directions (continued)

  • 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.