Peach Cobbler

This was one of my favorite entries in the Peach Cook-Off. It was entered by my sister-in-law, Sandy Campbell.

2 cans (29 ounces each) sliced peaches

½ cup packed brown sugar

6 tablespoons quick-cooking tapioca

1 teaspoon cinnamon, optional

1  teaspoon lemon juice

1 teaspoon vanilla extract

Topping:

1 cup all-purpose flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon salt

¼ cup cold butter

2 eggs, beaten

Butterscotch Sauce

½ cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon salt

¼ cup butter, melted

2 tablespoons lemon juice

vanilla ice cream, optional

Peach layer:

Drain peaches, reserving ½ cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon, lemon juice and vanilla. Transfer to an ungreased 11-inch x 7-inch x 2-inch baking dish. Let stand for 15 minutes.

Topping:

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spreading 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.

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 for 1 minute or until thickened. Remove from the heat and add lemon juice. Serve with cobbler and ice cream, if desired. Makes 10-12 servings.