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!
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.
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!
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.
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.
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.
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.
Finally; Here’s the best way to peel lots of peaches, quickly.
- 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
- 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
- In a small bowl or cup,s tir together the 2 tablespoons of water with the 1 tablespoon of cornstarch until combined; set aside.
- 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.
- 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.
- 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.
- 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.
**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.
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!