Ingredients
2 cans (29 ounces each) sliced peaches1/2 cup packed brown sugar6 tablespoons quick-cooking tapioca1 teaspoon ground cinnamon, optional1 teaspoon lemon juice1 teaspoon vanilla extractTOPPING:1 cup all-purpose flour1 cup sugar1 teaspoon baking powder1/2 teaspoon salt1/4 cup cold butter, cubed2 large eggs, room temperature, lightly beatenBUTTERSCOTCH SAUCE:1/2 cup packed brown sugar2 tablespoons all-purpose flour1/8 teaspoon salt1/4 cup butter, melted2 tablespoons lemon juiceVanilla ice cream, optional
Preparation
Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes.
In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes.
For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. Serve cobbler with warm sauce and, if desired, ice cream.
