Contest-Winning Peach Cobbler
Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. —Ellen Merick, North Pole, Alaska
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, cubed
- 2 large eggs, room temperature, lightly 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
Reviews
What the hey........ this says to save the peach juice for the sauce. HOWEVER... in the sauce recipe there is no mention of the peach juice??????
This is soooo good! Made without the butterscotch sauce and topped with vanilla ice cream. the topping is cake-like
When I read "butterscotch" I had to give it a try! No doubt it was a contest winner! Delicious!
I did not change anything excellent
It was interesting to read the reviews for my peach cobbler. I'm so glad most of you loved it. If you had problems with the crust, rest assured, I did a few times too. It seemed to happen when the batter was too thick, and didn't spread easily. I have never used frozen peaches, but It could certainly be done.
Turned out delicious. We loved it without the topping.
Just came out of the the oven. I double the topping, made the sauce and had vanilla ice cream with it. I have five children and they loved it.
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Wonderful!!!
This was really good. Loved the sauce. My husband liked it too but he likes another peach dessert that I make in the microwave alot better. I'd probably make this again though because I usually have all the ingredients on hand.