Butterscotch Peach Cobbler
Source of Recipe
Jainey's Cookbook
List of Ingredients
Butterscotch Peach Cobbler
2(29 oz cans)sliced peaches
1/2 cup packed brown sugar
6 T quick-cooking tapioca
1 tsp ground cinnamon, optional
1 tsp lemon juice
1 tsp vanilla extract
Topping:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup cold butter, cubed
2 eggs, lightly beaten
Butterscotch Sauce:
1/2 cup packed brown sugar
2 T all-purpose flour
1/8 tsp salt
1/4 cup butter, melted
2 T lemon juice
Vanilla ice cream, optional
Recipe
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" 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 toopick inserted in topping comes out clean.
Cool for 10 min.
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.
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