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Peach Cobbler

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Ingredients

  • TOPPING:
  • Ingredients
  • 2 * 2 cans (29 ounces each) sliced peaches
  • 1/2 * 1/2 cup packed brown sugar
  • 6 * 6 tablespoons quick-cooking tapioca
  • 1 * 1 teaspoon ground cinnamon, optional
  • 1 * 1 teaspoon lemon juice
  • 1 * 1 teaspoon vanilla extract
  • *
  • 1 * 1 cup all-purpose flour
  • 1 * 1 cup sugar
  • 1 * 1 teaspoon baking powder
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 cup cold butter, cubed
  • 2 * 2 eggs, lightly beaten
  • *
  • BUTTERSCOTCH SAUCE:
  • 1/2 * 1/2 cup packed brown sugar
  • 2 * 2 tablespoons all-purpose flour
  • 1/8 * 1/8 teaspoon salt
  • 1/4 * 1/4 cup butter, melted
  • 2 * 2 tablespoons lemon juice
  • * Vanilla ice cream, optional

Details

Preparation

Step 1

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 11-in. x 7-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. Yield: 10-12 servings.


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