Last night though, I didn't just want a smoothie or peaches with yogurt. I wanted something warm and gooey and peachy and delicious. So, I headed to Pinterest, of course! And there, towards the top of my feed, was exactly what I was looking for! Butterscotch Caramel Peach Cobbler. Yep. I was drooling. So, I headed over to Parsley, Sage and Sweet and took a quick peek at the ingredients and directions and then we were off! About an hour later, this was in my kitchen, smelling delicious and begging to be eaten.
|Mmmm...I think I'll go downstairs and get some more. :)|
A few notes and then I'll get to the recipe for you.
- This is one of those magic cake recipes. As you assemble the layers DO NOT STIR! Add each layer gently, not mixing at all, and as it bakes the batter will rise up to the top, creating a lovely crust.
- I used an 8x8 glass pyrex baking dish. It was a tad small and ended up bubbling over (hence the foil underneath the pan in the picture). Next time, and there will be a next tiime, I'll use a 9x9 or double it and throw it in a 9x13. If you don't have a 9x9 just put a foil lined pan underneath your baking dish to prevent a sticky mess.
- The recipe calls for a stick of melted butter in the pan, but I thought it was too much. Maybe it would have worked out better if my pan had been bigger, but I had about a quarter cup of melted butter puddled on the top of my cobbler when I pulled it out of the oven. I think next time I'll just melt half a stick of butter in the pan.
- You can use this as a base recipe for any fruit cobbler. I think it would make an amazing apple cobbler - yumm!! If you want to make a berry cobbler Lisa suggests, and I agree, making the simple syrup, letting it cool and then stirring the berries in right before you spoon it over the melted butter and batter, otherwise you'll end up with a jam cobbler...That's what I did here: cooked the peaches and simple syrup, set them aside to cool while I made the batter and then stirred in the raspberries right before spooning it all on top.
Now, on to this delicious recipe!
Butterscotch Caramel Peach Cobbler
From Lisa at Parsley, Sage and Sweet
For the peach layer:
1.5 - 2lbs of fresh peaches, pealed, pitted and sliced. (about 3-4 large peaches or 3-4 cups)
3/4 Cup Dark Brown Sugar (I think ours was light brown...it was good though!)
1/4 Cup Butter
1/2 Cup Water
1 Cup Fresh Raspberries (Optional)
1 Cup Fresh Raspberries (Optional)
For the Batter:
1 Stick or 1/2 Cup Butter, melted in baking dish
1 Cup Flour
1.5 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1 Cup Milk (If you want a thicker crust only use 1/2 Cup)
1/2 Teaspoon Vanilla Extract
1. Preheat oven to 350 F
2. Combine brown sugar, water and 1/4 cup butter in a saucepan and mix well. Bring to a boil and simmer until butter is melted and sugar is dissolved. Stir in sliced peaches, and simmer for 5 minutes. Remove from heat and let stand while preparing batter.
3. Melt the stick of butter in your baking dish.
4. In a bowl, combine dry batter ingredients. Slowly pour milk and vanilla in, stirring until smooth.
5. Pour batter over melted butter, don't stir! The butter will float to the top, but that's okay.
6. If using berries, stir them into the syrup mixture now. Then carefully spoon the fruit and syrup over the batter. Again, don't stir! Keep those three layers as separated as possible
7. Place in the oven (I put a foil lined cookie sheet on the bottom rack in case of spillage) and bake for 40-50 minutes. The batter rises to the top while cooking and will be golden brown when it's done. Serve warm with whipped cream, ice cream, yogurt, whatever suits your fancy!
8. Enjoy! :)
So, there you have it! I hope you try this out, especially as the summer progresses and peaches become more readily available!