Butterscotch Peach Cobbler (OR Caramel Peach Cobbler)
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
Method inspired by Paula Deen
  • 1 tablespoon cornstarch
  • 1½ to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and sliced, to equal 3½ to 4 cups)
  • ⅔ cup light or dark brown sugar. You can also use all white sugar for a more predominant caramel over butterscotch flavor, instead of brown sugar.
  • ½ cup heavy cream
  • 1 tablespoon corn syrup (either light or dark is fine)
  • 1 tablespoon butter
  • ⅛ teaspoon salt
  • ½ teaspoon pure vanilla extract
Batter **
  • 1 stick of butter (4oz), cubed
  • 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 large bowl, combine the sliced peaches with the tablespoon of cornstarch. Set aside.
  2. In a light colored pan, so you can monitor the browning, slowly melt the butter cubes over low heat, and let it cook until the butter is a light golden brown, If your pan is dark, lift up some with a spoon to test the color. Pour the browned butter into an 8x8 square baking dish, making sure you use a rubber spatula to scrape every bit of it out the pan as you don't want to lose a any of this brown butter deliciousness!
  3. For the rest of 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 batter over the melted brown butter. DO NOT STIR.
  4. To make the syrup, in a medium heavy-bottomed saucepan, combine the heavy cream, brown sugar, corn syrup, and tablespoon of butter. Place over low heat and cook, stirring occasionally, until the sugar is completely melted and dissolved. Stir in the salt and vanilla extract. Remove from heat and stir in the cornstarch coated peaches. IF using white sugar, before you stir in the butter, vanilla extract, salt and peaches, raise the heat to medium after the sugar has dissolved, and continue to cook the syrup until the white sugar turns a light caramel color, and then stir in the butter, salt, vanilla extract, and cornstarch coated peaches, being careful, in both instances, to avoid splatter so you don't get burned.
  5. Carefully spoon the peaches in syrup over the batter. DO NOT STIR. You want three layers 1). Melted brown butter, 2) Batter 3) Peaches in syrup.
  6. Place in a preheated 350F degree oven and bake the cobbler or 40-50 minutes. The batter will rise to the top and it's done when it's golden brown. Serve warm with ice cream, or yogurt, or 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 very recommended for this recipe as the slipperiness of either is what helps the batter rise over the fruit.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2013/04/08/butterscotch-peach-cobbler-and-part-20-2/