Contest-Winning Peach Cobbler

Total Time

Prep: 20 min. + standing Bake: 50 min. + cooling


12 servings

Updated: Dec. 15, 2023
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
Contest-Winning Peach Cobbler Recipe photo by Taste of Home


  • 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 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
  • 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


  1. 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 11x7-in. baking dish. Let stand for 15 minutes.
  2. 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° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes.
  3. For butterscotch sauce, 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 until thickened, 1 minute. Remove from the heat; add lemon juice. Serve cobbler with warm sauce, and ice cream if desired.

Nutrition Facts

1/2 cup: 352 calories, 9g fat (5g saturated fat), 51mg cholesterol, 248mg sodium, 67g carbohydrate (51g sugars, 1g fiber), 2g protein.