Monday, October 1, 2012

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

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.
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.
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.


Coleens Recipes said...

This sounds delicious!! I'm so glad it uses canned peaches because fresh peaches are over $3 a pound here!!

Judy said...

Yumm for peach cobbler, a southern favorite.