Butterscotch Caramel Peach Cobbler
- 1 1/2 to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and sliced, to equal 3 to 4 cups. (If peaches are very juicy, reduce water to 1/4 cup)
- 3/4 cup dark brown sugar (I also made one mixing dark and light brown sugar – 6 tablespoons of each – equally good)
- 1/4 cup (4 tablespoons) butter
- 1/2 cup water
- Combine the 3/4 cup brown sugar, water and butter in a saucepan and mix well. Bring to a boil and simmer until sugar is dissolved.
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Recipe and Photo: Parsley, Sage, and Sweet / CC BY-ND