Contest-Winning Peach Cobbler

Name: Contest-Winning Peach Cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10-12 servings.
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 Nellie’s Free Range Eggs, 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

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

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 Nellie’s Free Range Eggs, 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

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 11x7-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.

Originally published as Peach Cobbler with Peachy-Butterscotch Sauce in Taste of Home October/November 2005

Reviews

My Review

Click stars to rate

Average Rating:

OhBeeOne

Jan 27, 2017

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??????
Flenner

Aug 25, 2016

This is soooo good! Made without the butterscotch sauce and topped with vanilla ice cream. the topping is cake-like
KarenKeefe

Jul 22, 2016

When I read "butterscotch" I had to give it a try! No doubt it was a contest winner! Delicious!
paula9

Apr 24, 2016

I did not change anything excellent
EllenMerick

Oct 5, 2015

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.
brigittehsmom

Jan 2, 2015

Turned out delicious. We loved it without the topping.
Lots of Love

Apr 30, 2014

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.
cookiesnsnickers

Jun 18, 2012

Wonderful!!!
obsessedwithfood

Apr 28, 2012

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.
Russ1942

Sep 29, 2011

Best cobbler we have ever eaten