Butterscotch Caramel Syrup Peach Cobbler

A delicious butterscotch or caramel syrup that coats the peaches beneath a buttery, sugary, crispy crust that starts at the bottom, then rises to the top, is what makes this Butterscotch or Caramel Peach Cobbler so special and unique!

I just realized that I only have 4 posts in 2013, and three of them are Secret Recipe Club posts (before SRC, most of my posts were Daring Bakers/Cooks posts, so nothing new in that respect!). Welp, here’s another one, and if you like cobbler, you’ll love this twist on peach cobbler!

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

For this months Secret Recipe Club  I was assigned the blog bcmom’s kitchen, written and photographed by Anna.  I loved reading through some of her posts..lots of great dishes, both sweet and savory.

But, like my last SRC post, dessert was front and center.  I guess you could call this phase my Secret Recipe Club sweet tooth.  Anna’s blog certainly didn’t disappoint when it came to desserts.  I had three in mind.. these luscious Lemon Coconut Bars, this decadent German Chocolate Pie, and this Raspberry Cobbler. I chose the cobbler because; 1) I haven’t had cobbler in a while and 2) I was craving peach anything after running into some nice looking peaches at the market last week. So peach cobbler, it would be. Yes, peaches are not in peak season at this time, but they’re certainly great for cooking.

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

As usual, I made some changes. I kept Anna’s batter recipe intact, just adding an extra 1/2 cup  of milk. The reason for this is because I changed the method. Years ago, before she became a mega-celeb, I saw Paula Deen make a cobbler on TFN,  Forget her diabetes scandal and her excessive use of butter because if you want a good cobbler recipe; a southern woman is your man.  No 5-star chef can do a cobbler like a southern gal can (OK, of course some can, but it doesn’t have that hand me down southern charm, which tastes better, in my opinion/mind). Granted, the same goes for a lot of recipes, but today, it’s cobbler;

The Best Peach Cobbler .

In my biased opinion, of course!

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

Her method goes like this;

Melt butter in glass cobbler dish.  Pour batter over melted butter; no stirring. Simmer the fruit in a simple syrup then spoon it on top of the batter, carefully. Nothing moves here!  Like magic (or those magic hot chocolate pudding cakes we grew up with) the batter rises to the top, morphing into a beautiful golden crust, while the gooey fruit falls to the bottom. Voila! A perfect cobbler every.single.time.

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

Now this isn’t the typical cobbler that most think of when they hear or see the word ‘cobbler’.  A cobbler is usually topped with a rolled or dropped biscuit crust, but according to Wikipedia, it’s also been known to be topped with a batter, so a cobbler it is!

That said, although you can use most fruits in this cobbler if you don’t want nor like peaches, I wouldn’t recommend simmering most berries in sugar syrup because the end result would be jam, but apples, peaches, pears, plums, apricots, pluots etc, a huge hell yes.

IF you really want to make this cobbler with berries, cook just the sugar syrup for 5 minutes, let it cool completely, then stir in the berries and spoon on top of the melted butter and batter.

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

So, I did just that, but instead of a plain simple syrup, I simmered my peaches in a butterscotch syrup; brown sugar, water, and butter, then added some cream and corn syrup to thicken it up. You don’t need the cream because the syrup thickens up like a caramel without it, but the cream gives it more of a caramel feel and texture. I also included a second method to make the cobbler 100% caramel in flavor, which you’ll see in the directions and notes.

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

All that being said, this is the best cobbler I’ve ever had (I know, I always say this, but I wouldn’t put a recipe up if it wasn’t amazing). If you don’t like peaches, try it with other fruit, like mentioned above, and I have to say, the caramel like butterscotch goo is outstanding! I’d make this cobbler if I were you.  Oh, wait….I did.

Butterscotch Caramel Peach Cobbler - No Words.

Finally; Here’s the best way to peel lots of peaches, quickly.

Butterscotch Caramel Syrup Peach Cobbler
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Method inspired by Paula Deen
  • ¼ cup plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • ⅔ cup light or dark brown sugar. You can also use all white sugar for a more predominant caramel over butterscotch flavor. See Notes *
  • 1 tablespoon butter
  • ¼ cup heavy cream
  • 1 tablespoon corn syrup (either light or dark is fine)
  • 1½ to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and sliced, to equal 3½ to 4 cups)
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
Batter **
  • 1 stick of butter (4 oz), melted in the baking dish (I used an 8 x 8-inch glass square)
  • 1 cup All-Purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 cup milk
  • ½ teaspoon pure vanilla extract
  1. In a small bowl or cup,s tir together the 2 tablespoons of water with the 1 tablespoon of cornstarch until combined; set aside.
  2. Combine the ⅔ cup brown sugar and ¼ cup water in a saucepan and mix well. Bring to a boil then turn the heat to medium low and let simmer until the sugar is dissolved. Stir in the heavy cream, corn syrup, and butter (be careful as it may bubble up) and let simmer until it very lightly coats the back of a spoon. Stir in the water/cornstarch mixture, then the sliced the peaches. Simmer for 2 more minutes. Remove the saucepan from the heat and stir in vanilla extract and salt. Pour the butterscotch caramel peaches into a large bowl, using a rubber spatula to scrape out every bit of sauce as you don't want to lose any of this deliciousness! Let sit and cool while you prepare the batter.
    You can also use all white sugar, as stated in the ingredients section, for a more predominant caramel than butterscotch flavor. See Notes at the end of the recipe.
  3. Place the stick of butter on the bottom of an 8 x 8 square glass baking dish and let it melt in a 350 F oven. While butter is melting (keep checking so it doesn't burn), make the batter. Leave the oven at 350 F after you remove the baking dish with melted butter.
  4. For the batter. In a bowl, mix the ½ cup sugar, flour, baking powder and salt together. Slowly pour in the milk, stirring, to prevent clumps, until smooth. Stir in vanilla extract. Pour mixture over melted butter, but DO NOT STIR. Carefully spoon all the peaches and syrup on top of the batter. Do not mix or stir. You want three separate layers; 1. melted butter, 2. batter, 3. fruit in syrup.
  5. Place the baking dish on the middle rack in the oven and bake for 40-50 minutes. The batter will rise to the top and it's done when it's golden brown. Serve warm with ice cream, yogurt, creme fraiche and/or whipped cream.
* You can also use white granulated sugar. The only changes would be omitting the corn syrup and 2 tablespoons butter, then using ½ cup water and ¾ cup sugar. Cook the sugar and water together until it turns a golden amber color, then continuing with recipe as written.
**The batter that rises to the top is thinner than your usual cobbler topping. If you want a thicker topping, add another half of or double the batter and increase baking time by about 5 minutes, or until golden.
IMPORTANT - a glass or non-stick baking dish is highly recommended for this recipe as the slipperiness of either is what helps the batter rise over the fruit.
UPDATE: I tested this recipe with less butter, and it was not only just as good, but even better than the original! Changes are in recipe.

Butterscotch Caramel Peach Cobbler. Two of my readers won blue ribbons with this cobbler last summer!

Stop by Anna’s delicious blog when you get a chance, and if you want to see what my fellow Group A SRC’ers made from their assigned blogs, click on the blue frog below!

I hope you love this peach cobbler as much as we do!

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  1. Mmmmhhh the cobbler looks awesome with the crunchy and ooey gooey combination. Great photos. As for the story – your magic with words and ability to express yourself makes your story feel like it just happened yesterday. I imagine the memories and emotions must come soaring back to you as you write it. The confusion of a 20 year old is understandable put in that situation. Well done and of course you left us hanging once more :).

  2. I was heading out to meet my walking buddies and saw PART 20….quick text, “I’m gonna be 15 minutes late!” I laughed aloud when you started the tadpole talk! The story just gets better…and cobbler, oh yea, you baked too! It looks fantastic. I always get excited when the local orchard sells peaches.

  3. wow, this is the definition of comfort food! Irresistible 🙂

    by the way, there is a problem with the link to your post in the SRC blog hop, it goes to a 404 error page. I had to come to your homepage directly to get to this post.

  4. Most hilarious episode ever. It was like eating out of a giant cracker-jack box full of surprises. And I learned so much: Like….The devil smokes Cubans. The port o’ call for Lisa’s dreamboat was NOT located in a trailer park. The redefinition of a “hot oven.” Oh and thanks — I’ll NEVER EVER look at a biscuit the same again 🙂 Well played. If I *were* slurping up your gooey peach cobbler while reading this, half would have been snorted, and the other half I’d have choked on in laughter. (tapping mic…testing 1-2-3??)

  5. I’ve never made a cobbler before but this makes me want to try one this summer. I never would have put butterscotch with peaches but it sounds delicious.

  6. Ahhhh!!!! Pizza with Hockey Guy?!? Go!! Go!! I can’t wait to read Part 21. Yet part of me doesn’t want Part 21 since it is the end 🙁 There’s no chance that it will be so long that you’ll need a Part 22, right? Once can hope 😉

    And Lisa, oh Lisa… this cobbler has got to be the most delectable, mouth watering, tempting cobbler I’ve ever laid eyes on. I MUST make this!! This looks and sounds absolutely amazing. I need this in my life. Great recipe!!

  7. Your photos make me want to lick the bowl!
    Unfortunately my post missed the blog hop due to tech issues..argh..Here is the link as I’d hate for people to miss seeing Aly’s recipe and her wonderful blog -http://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

  8. This is a dangerous recipe to say the least. I love peach cobbler but have never tried this magical fruit on top batter on the bottom technique and I really need to!
    As always Lisa, your pictures make wish science would invent a way to taste through the pc screen!

  9. Brilliant..just brilliant. This part was worth the wait! I loved the tadpole! I hope part 21 is here sooner than last time, though! Gorgeous cobbler! You tempt and tease us with your stories and cuisine!

  10. Your writers block is unblocked… “My hair smelled like a grateful dead concert.” LOL

    This is one sinful dessert that if you left me with the spoon I bet I could finish off that whole 9 x 11 pan in no time. Love the bottom is the top concept. Great idea.

    • Abbe – If you see peaches at your farmer’s or supermarket, grab them. When they’re cooked in the syrup beforehand, they taste summer fresh! BUT, this cobbler is amazing with apples or pears too!

  11. I am mesmerized by those tempting drips of cobbler dreaminess. Whoa. So rich and so flavorful. It makes me dream of a hot summer day.:)Part 21 is next…and I’m ready to see where this is ending up! I loved this part of the story, Lisa xx

  12. hah! the southern man stuff was hilarious! and by the way, no worries, paula dean didn’t get diabetes from the butter, she got it from the sugar!
    that is truly one crazy-ass cool cobbler–great photos!!! and simpler than the crisps i usually make…i’m going to try it mon nite for my man when he gets back from a trip 🙂
    loved your writing on this post–both blog and story. looking forward to more.

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  14. Oy vey Lisa when will we discover the end of the story??? I thought 20 was it! You are killing me. And it doesn’t help that you give me shots of that cobbler. Now I can’t wait for stone fruit season to make it at home. Yowzers!

  15. This recipe was good, but I would actually double the crust recipe. There just wasn’t nearly enough crust for the amount of peaches. I LOVE crust, and felt this recipe was a little stingy on it.
    Other than that, it was a delicious peach cobbler recipe!

    • Terry..by all means..double it – I’m going to do the same and see how it turns out 🙂 Let me know if you do it and how it turns out for you. 2 cups flour, 3 teaspoons baking powder, 1 cup sugar, 1 teaspoon salt – plus 2 cups milk. Maybe bake it in 13 x 9 dish?

      • Currently have my dish in a 13×9 pan and I doubled the batter as well.. Although I did double the butter thinking it was part of the batter.. I will let you know how it turns out! Looks delicious!!

      • Hi, Tami! Some readers have only used 1 plus 1/2 stick of butter (12 tablespoons) when doubling the recipe, and it worked out great! Looking forward to hearing how yours turned out!

  16. Well I made it to here…where’s 21? !!! Not to mention that I just found you and have been lucky enough to have read thru until now!!! But the draw back is now I have to go back and make all of those yummy recipes!!! Mmmmmmm….. I can think of worse things

  17. Glad you found me, Linda! I have most of Part 21 written, but now I’m adding more because it’s the end and there are so many details I don’t want to leave out. I’ve come this far..I will never skimp on it! That said…this peach cobbler is to,die.for..I hope you try it!

  18. All the recipes are great but, the story has me mesmerized! I just found your site and have read the entire story from beginning to what you’ve just finished writing. I’m exhausted from a long day here on our little homestead but just couldn’t stop reading! I can’t wait for the next installment!

    • I’m so glad you found me and I’m thrilled that you’re enjoying my story! It’s been fun to relive, although it’s so hard to finish the end! Part 21 should be up next week. 🙂

  19. I found your blog through your post on one-pot tabbouleh bread (so pretty!) and got hooked on your story. I’ve bookmarked probably 80% of the accompanying recipes, and I can’t wait for the next installment(s). 🙂 I’m so glad I didn’t have to wait so long for each one to come out, and could just read through them all in order, one after the other. I hope you finish up the LAST installment soon!!

    • I’m so glad you found me, Riversana 🙂 Yes..it started taking a while between parts due to major writers block and ‘life’. I never wanted to give anyone anything half-arsed. I hope you enjoy part 21 when I post it, and the recipes!

    • I’m so happy you liked it, Marie! As a matter of faat, I was thinking about making one with apples today 🙂

  20. Oh man…I stumbled on your blog from pinterest, and then got sucked into your story…I read all 20 parts and now I’m lost….I always have to finish a book if I start it. You’re killing me! Oh, and your recipes look FANTASTIC! You can rest assured that I will be trying MANY of them. 🙂

  21. Rebecca..I don’t mean to kill you! lol I’m sorry it’s taking so long to get the next part up, but it’s become so difficult to write and I don’t want to give everyone a Cliff Notes version. The next part should be up within the next 2 weeks or less,depending on how far I get adding to what already had written. That said..I’m so glad you found me, and you gotta try this peach cobbler..it’s heavenly!

  22. Well, I am late to the party. Now I’ll have to go back and and read all the other installments. Love the cobbler too. Like someone said, you had me at butterscotch.

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    • Well..summer is when peaches are extra juicy 🙂 I’m sorry it didn’t turn out as you had hoped. I made mine in March with out of season peaches, which were firmer. Let me know how it turns out with less water and more batter.

  24. Pingback: Oh So Yummy » butterscotch caramel peach cobbler click here for recipe

  25. Ok i may be a complete moron for this question but I don’t care…I have to know so I can make this cobbler ASAP! Ha! I don’t see butterscotch or caramel in the recipe… Am I completely missing it or do the ingredients make these items from scratch? Don’t make fun of me :-/

    • Hi Kristen…not a silly question at all! The brown sugar, butter and water make the butterscotch sauce 🙂 Let me know how it turns out for you!

      • Thanks Lisa! I have company coming on Saturday. Perfect excuse to make and devour this cobbler! Ill let you know how I do!

  26. Looks delicious! Do you think the cobbler would turn out the same if I used canned peaches because they are not in season right now? Also, did you ever get around to trying the recipe with double the crust as you mentioned you might in the comments? If so, let me know how it turned out! Thanks for the amazing recipe and help!

    • Hi, Ana..yes, canned peaches would work great, but don’t let them cook in the syrup. Cook the syrup first, let it cool, then add the peaches in to soak up the caramel goodness, before putting into the baking dish. As for making it with the double crust, no, I haven’t tried it personally, but a reader did and emailed to tell me it worked out great for her. Let me know how yours turns out!!

  27. Not sure what happened to mine. The batter didn’t rise to the top. Kind of a goo in the bottom. It’s good tasting though.

    • I’m sorry to hear that, Susan. Is there anything you may have substituted or did that may have swayed from the recipe?

      • Hi, Sophia..I’m so sorry that happened to you. Did you fully melt the butter then gently pour the batter on top? What kind of pan did you use, glass or metal? It sounds like the batter stuck to the bottom of the pan, so it could be the pan you used (I recommended using a glass pan for this recipe) or maybe that the butter wasn’t fully melted. I wish I could make it with you to see what went wrong because that shouldn’t have happened.

  28. Pingback: http://parsleysagesweet.com/2013/04/08/butterscotch-peach-cobbler-and-part-20-2/ | Pots, Pans and Proverbs

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  31. I don’t have brown sugar…I can’t believe it. I do have butterscotch chips. Any suggestions as to how I can swing it using butterscotch chips? Or something else? I think I read where Karo and sugar can make a brown sugar of sorts…would that be better? I am not a pro in the kitchen (if that isn’t obvious) lol. Any suggestions would be great.

    • HI, KL! Do you have molasses? If you mix molasses with white sugar, that’s brown sugar! If not, dark karo syrup should be fine, although it technically won’t be brown sugar, except in color 😉

  32. Does the vanilla extract just go in the batter? Just got done preparing this for the family…read and reread searching and ended up guessing!! It smells YUMMY! Thank you for the recipe!

    • Hi. Staci. Thank you so much for pointing that out. Yes, it goes in the batter and I just corrected it to read that. I hope you enjoy it! 🙂

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  34. This looks delicious! If you double the batter, do you also double the butter in the pan, or just the other ingredients?

    • HI, Katie! I have yet to make it doubling the batter, but I added that option to the recipe when several readers did just that with great results. If I recall, one doubled the butter and one just added another half stick of butter. Personally, I would go with the latter – another half stick (4 tablespoons) unless you plan to double the whole recipe and make it in a 13 by 9 pan. Could you please let me know how it turns out if you do either? 🙂

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  36. Lisa, I found this recipe on Pinterest yesterday and decided to make it for our annual Parish wide picnic dessert recipe contest…. thought you should know it won first place! Thanks for the great recipe! It’s actually very similar to a peach pudding recipe that’s been past down through our family, except with the addition of the butterscotch caramel sauce. So wonderful!

    • WOW, Vanessa!!! Thank you for letting me know! I’m so excited that it won 1st place that I actually called a friend at 1 am to tell him lol That said, I totally agree that the method to this (created by Paual Deen) is very similar to pudding cakes, like the magic hot fudge pudding cake where the batter is on the bottom, and you pour hot water over sugar and cocoa on top of the batter. Would you mind sharing that peach pudding recipe? I cannot stop thinking about it now!! (It’s okay if it’s a family secret you want to keep in the family, just thought I’d give it a shot :))

    • Awesome, Peggy! Let me know how it turns out and if you think it could use any tweaking or additions to make it even better (if that’s possible lol). I love getting feedback and ideas 🙂

  37. Just tried my hand atthis, tastes pretty darn good but i ddnt have a lot ofcrust rise. Is it All purpose or Self-rising? Im assuming All purpose since baking powder and salt is added. I used All purpose.

    • Hi, Candace! It is All-Purpose flour. Using this method, with the batter on the bottom rising to the top over the peaches and syrup, doesn’t give a great rise, but I think that’s the whole point..a thin, crisp crust flavored with the peach syrup. However, if you want a fluffier, higher crust, reverse the method and just pour the batter on top of the peaches and syrup. If you want more of a cobbler topping, increase the batter recipe by one half. 🙂

      • Awesome, Candace..BUT, I forgot to add, the stick of melted butter (or stick plus 1/2 stick if you double the batter vy half) should be mixed into the batter if you pour it on top. Let me know how it turns out! 🙂

    • You sure can, Denise 🙂 Just don’t cook them in the syrup. Make the syrup then stir them into the syrup once the syrup is cool.

    • Hi, George 🙂 It’s All-Purpose Flour. I must have accidentally omitted it when adding a recipe plug-in. Will remedy that ASAP!

    • I’ve made it with sliced apples before, George, and everything stays the same cook time wise, even the cooking time in the butterscotch syrup (as long as they’re not sliced too thick). I’m so glad you liked it and will make it again! Definitely try it with other fruits such as plums or pears, and fresh berries in the summer (I have a note in the recipe for when you use fresh berries, so that’s the only fruit where a slight modification is needed). 🙂

    • That’s great to hear, Laura! The brown sugar and peaches bubbling does smell amazing – so much so that I wish I could bottle it! I hope you love it!

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  43. I am not much of a cook, so I follow your recipe to the letter! Do I use kosher salt? and also, can a assemble this early and then pop it in the oven a couple of hours later?

    Thank so much. It looks delicious!

    • Hi, Susan! Kosher salt is courser than table salt so you get less salt per teaspoon. This will matter in baking since it can affect the leavening(s) or other chemical reactions, plus not be evenly salted because of the larger crystals. So, if you want to use kosher salt, you can either grind it down so it’s finer and sub it teaspoon for teaspoon with table salt, or use about 1 1/4 teaspoons or a titch more, of kosher salt as is. As for assembling it ahead of time, I’ve never done it myself so I can’t recommend it, but it’s worth a try! I would assume the butter on top of the batter would solidify while resting in the fridge, resulting in a different outcome, but, again, I never tried it so I can’t confirm anything. 🙂

  44. Tried this today and it came out really good in terms of taste. I have a question regarding the butterscotch sauce…mine didn’t get thick. Any tips for how to get a caramel texture sauce. Mine was pure liquid. Thanks in advance 🙂

    • Hi, Lauren..it’s supposed to thicken up as it cools, but, as I mentioned in the recipe, you can make the sauce thicker by splitting the amount of water with heavy cream 🙂 Let me know if you try it and it worked out for you. By the way, did you use canned or fresh peaches? If you use canned, you need to make sure all the syrup from the can was off the peaches? If you used fresh, were the peaches super juicy? In the recipe I suggest reducing the water if your peaches are really juicy.

  45. I just made this tonight and absolutely love it. I added some toasted pecan pieces to the top before putting it in the oven and it made for a wonderful addition!

    • Hi, Debbie! The moment I read that you added toasted pecans to the top, my first thought was; why didn’t I think of that?!? I’m definitely trying that next time I make it! That said, so glad to hear you loved it!

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  48. i just attempted to make it and although it came out tasting pretty good, it didnt get the gooey consistency like in the pictures.

    • Hi, Byron. In my photos, it was straight from the oven, but regardless, it should remain gooey and caramel ‘syrupy’. Maybe it over baked a bit? Without more details, it’s hard to pinpoint it. Could you tell me more? 🙂

    • Yea I made mine this weekend and although it was Delicious mine wasn’t gooey either but I am going to figure it out for next time.

      • Hi there! In my photos, it was straight from the oven, so naturally the butterscotch syrup and peach juices were still drippy, plus, I had super juicy peaches. However, try increasing the amount of water, and maybe cutting it with heavy cream, as I suggested in the recipe. Also, you can make some extra syrup (brown sugar, butter and water) and boil it down (reduce it until thickened) while the cobbler is baking, then spoon it over the cobbler when serving. Finally, you can make or buy caramel or butterscotch syrup and use that to spoon onto the cobbler! Mucho goo!

        Having said all that, if you are able to ‘super goo’ it from the original recipe, please let me know! 🙂

  49. Iam from Down Under in Aus and have just placed my Cobbler in the Oven using Tin Peaches. Not the time of year here for fresh ones. Hope my Cobbler turns out looking like yours!!
    Thanks so much!!

    • Hi, Elaine! I hope your cobbler turns out prettier than mine because mine is not the prettiest to look at LOL. What’s most important is that it tastes good, and canned peaches should be fine! Enjoy! 🙂

  50. I made this last weekend for a picnic and it received rave reviews from everyone! Thank you so much for the recipe. This is the only way I’ll make peach cobbler again!

    • Hi there! I’ve never made this ahead of time, so I cannot confirm if it will work, but there’s no harm in trying (although I would never want you to waste the beautiful pears from your pear tree! Lucky! I want one!). My one concern about making it ahead would be that the melted butter would solidify and that might cause the batter to not rise properly over the peaches. That said, I’d have the ingredients ready for another one in case it doesn’t turn out. 🙂

    • I’m so sorry that happened to you, Adriana. If you’d like, we could go over the recipe to see why this happened because it shouldn’t have. This recipe is pretty foolproof in that you get the butterscotchy caramel peaches beneath a sweet, crisp crust. The goo around the peaches should be a syrupy goo, not a gelatinous goo. So, please let me know if I can help in any way if you’d like to try it again. 🙂

      • The top didn’t get crispy at all. I served it at room temperature. Does it have to be warm or heated before you serve it?

      • Hi, again, Adriana. I think ‘crispy’ might be the wrong word. When it first comes out of the oven, it certainly is ‘crispy’, but then it settles into a biscuit like topping which is common in all cobblers. Your cobbler sounds like it may have congealed upon cooling, but I need to figure out why since serving it at room temperature should be fine. Did you use fresh peaches? Canned? Did you melt the butter in the pan before adding the batter? So many question! All that being said, cobblers, crisps, crumbles, etc, are all best (and recommended) served hot or warm. I’ve never served this at room temp, and if need be, I heat it up before serving (better to slightly melt the ice cream I sometimes serve with it!).

      • Okay, first I must say I never comment on any of the recipes I try. But this one is a winner! !!!! I doubled the batter and it was really a good dish. I will definitely be making this again come thanksgiving. Thanks for the recipe!!!! This truly is a heavenly pan of sweet, gooey delishiousness 🙂

      • Wow, a success is sure nice to hear after someone didn’t have success! I’m so glad you loved it, Yvette, and I love that you’ll be making it again for Thanksgiving!! Thanks for stopping in to tell me this! 🙂

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  52. We are mostly dairy free here, so I used vegan margarine and coconut oil (with just a touch of real butter). It is currently cooking, but as I poured it in the pan everything was mixing together…is it supposed to? I also made it with pears because someone just gave us a bag full from their tree. We’ll see how it works! Also, I used GF all purpose flour as we are also gluten free.

    • Hi, April 🙂 When you switch out ingredients in a recipe, it doesn’t always work. That said, I’ve never tried it with anything other than the ingredients in my recipe, so I can’t say with 100% certainty that I know yours will turn out. All of the above could also be the reason why everything mixed together before you put it in the oven. However, I’m really hoping it turned out for you! I hope you come back to let me know!

  53. I’m a recently transplanted NY’er to southwest VA and these southern girls all wanted “my” recipe for cobbler 🙂 Can you tell they all enjoyed it?? Have you ever made this in a aluminum foil tin?? I’ll be headed to NY for the holidays and needed something I can make at 3 different spots.. and I really didn’t want to drag my baking dish all over Long Island for a week!

    • Hi, Debbie! I think I need to change the part where I talk about how no one knows cobbler better than a southern woman, to no one knows cobbler better than a southern woman who grew up in the Northeast! lol That said, I’m not sure you can make this with success in a foil pan, as I think the slipperiness of the glass is what helps the butter and batter rise over the fruit in syrup to form a crust. A few readers whose batter remained at the bottom of the pan used metal pans, so I’m hesitant to say it will turn out in a foil pan (also because I’ve never tried in a foil pan). I’m sorry to be the bearer of bad news in that respect, but once again, it is worth a try since I have no absolute proof that it doesn’t work in a foil pan, just ‘sort of’ proof that it doesn’t seem to work in a metal pan.
      With all that being said, if you do try it in a foil pan (it should still be tasty!), please let me know if it works and I’ll add it to the post (courtesy of you, of course) :).

  54. Susan Lunt I made this and there was to much liquid….I noticed that there is an error…for the 1/2 cup water which is indicated in the list of ingredients is different in the summary of combining the sugar 1 cup water (which I did)…there’s the error……too much water. I should have looked back at the list and then I would have caught it…..now I have to modify this with bisquick..

    • I’m SO sorry, Susan! What happened was; I made it again and decided to split the water with some heavy cream as an option, then forgot to change it in the directions to 1/2 cup water, when it was originally 1 cup of water and no cream. I feel awful! Major brain freeze! That said, I sent you an email about it. 🙂

  55. I made this last night for dessert and served it with whipped cream and oh my word, it was so so so good! The whole pan was finished in one sitting! I’ll definitely be making it for Easter and all summer long when the peaches are at their best. By the way, I used drained canned peaches. Thanks for this best cobbler ever!

    • I’m so glad you loved it, Jamie and I’m thrilled tp hear you’ll be making it again for Easter! Thank you for coming by to let me know! 🙂

  56. I scrolled through all of the comments and do not see anyone asking why the filling recipe states 2/3 cup brown sugar. But the 1st step says to combine the 3/4 cup brown sugar. Which one please?

  57. Just made this for dessert tonight and dang its soo good! Not all the peaches fell to the bottom (about 50/50) but it didn’t affect the taste in the least – and with something that tastes this good who cares what it looks like lol This is a definite keeper!

  58. The sauce is way too runny and too sweet. The first recipe was different from the second, I have never made carmel sauce this way. will stick to Paula Deans recipe next time.

    • I was about to leave a comment and saw the above comment and had to replyt! Paula Deen’s recipe has 2 whole cups of sugar, this one has only a little over 1 cup. How in the world is this one too sweet and Paula Deen’s not?

      Anyway, this cobbler was AMAZING!! We gobbled it up with vanilla ice cream, although it didn’t need it! Thank you!

    • Hi, Pat! I’m sorry this cobbler didn’t turn out to your liking, but the consistency of the butterscotch or caramel is supposed to be syrupy, not a thick caramel. That said, it should not be runny, especially after sitting and cooling a bit. Did you stir the slurry (the cornstarch/water mix) into the peaches, sugar and water, per the directions?

      As for the sweetness, I’m sorry, but I have to echo what Kathy said. It should not be overly sweet with the amount of sugar in my recipe.