Lady Dis Cobbler With Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A tribute to my sister, Diane, who fought a great battle against cancer to the very end...she always wanted to be royalty (and she WAS the queen of the kitchen!), and my brother goaded her on by calling her Lady Di . Read more . That girl could COOK - managed the kitchen of her husband's business in Haiti for many years, and always impressed us with her cooking whenever we were guests at her table - man, I miss her! She would LOVE that her recipe made it to the internet for the world to see - and so, this one is for Lady Di, Queen of the Kitchen. I'll be making this again when peaches are in season, so I will post a picture then - it is a fantastic cobbler and rich sauce! Ingredients:
for the bottom of the baking dish |
1/2 cup butter (the real thing, please) |
batter |
3/4 cup flour |
1/8 teaspoon salt |
2 teaspoons baking powder |
1 cup sugar |
3/4 cup heavy cream or half-and-half |
fruit filling |
2 cups fresh sliced peaches (or fruit of choice) |
1 cup sugar |
pinch of salt |
butterscotch sauce |
1/2 cup butter (keep it real) |
1 cup brown sugar |
1/2 cup heavy cream |
1 teaspoon vanilla extract |
Directions:
1. Prepare the fruit and place it in a small bowl, stirring in the sugar to coat the fruit well - set bowl aside.
2. For the cobbler, put the 1/2 cup of butter in a 9x9 or 8x8 baking pan.
3. Set the pan in a 350 degree oven until the butter melts.
4. While the butter is melting, prepare the batter by mixing together the flour, salt, baking powder and sugar in a medium bowl.
5. Stir in the cream or half-and-half.
6. Slowly pour the batter over the just-melted butter (so pan is still hot).
7. Spoon fruit filling over the batter.
8. Return pan to oven and bake another 50 to 60 minutes, depending on size of pan used.
9. While the cobbler is baking, prepare the butterscotch sauce by melting the butter in a small saucepan.
10. Stir in brown sugar and gradually add the heavy cream, stirring constantly (I use a wire whisk)
11. Bring sauce to a gentle boil, stirring often, then remove pan from heat.
12. Stir in vanilla extract.
13. Serve warm over warm cobbler.
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