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
  • 2 tablespoons 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, stir together the 2 tablespoons of water with the 1 tablespoon of cornstarch until well 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 to 3 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.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2013/04/08/butterscotch-peach-cobbler-and-part-20-2/