PHOENIX, Arizona — Butterscotch Caramel Peach Cobbler
1 stick of butter (8 tablespoons)
For the Peach Filling:
1 cup brown sugar
4 tablespoons butter
Pinch of salt
1/4 cup water
2 lbs fresh peaches (6-8), peeled, pitted and sliced, to 4 cups.
1 tablespoon corn starch
For the Batter:
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup sugar
1 ½ cups milk
1 teaspoon pure vanilla extract
In a saucepan, melt brown sugar, butter, salt and water. Bring to boil and simmer until sugar is dissolved. Add peaches and cornstarch, stirring well. Simmer until peaches begin to thicken.
Melt 1 stick of butter (8 tablespoons) and pour into the bottom of an 8”x8” or
9” x 13” baking dish.
In a mixing bowl, combine flour, baking powder, salt, sugar, milk and vanilla.
Mix until fully combine.
Gently pour mixture over melted butter. Do not stir.
Carefully spoon peaches on top of batter. Do not stir.
Bake at 350 degrees for 40-45 minutes, or until the batter that rises over the top is golden brown.
Serve warm or cold with ice cream or whipped cream.