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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. âEllen 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 king arthur unbleached all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup cold butter, cubed |
2 eggs, lightly beaten |
butterscotch sauce: |
1/2 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/4 cup butter, melted |
2 tablespoons lemon juice |
vanilla ice cream, optional |
Directions:
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 11-in. x 7-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° for 50-55 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Cool for 10 minutes.
3. 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. Yield: 10-12 servings.
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