I am lucky because I don’t have to travel far to get to paradise. Seven hours by car, to be precise. I recently spent several glorious sunny days vacationing in the sunny southern Okanagan, at the height of fruit season, with my three favorite people. It was paradise and inspiration for my new peach cobbler recipe!
If you haven’t been, no matter where you live, it is a trip worth taking. The Okanagan is one of the most beautiful places in Canada. Located in southeastern British Columbia, it is an oasis of beautiful orchards, wineries, gorgeous lakes and beaches.
It offers boating, swimming and other water activities, fruit picking, wine tours and tastings among other fun and relaxation. I have been there on several occasions over the years and it is a place I will never grow tired of.
One of the many highlights of this trip was the amazing dinner we had on the deck at the Sonora Room Restaurant at the beautiful Burrowing Owl Winery in the Golden Mile (near Oliver, British Columbia). See my review here. I would highly recommend this place if you get a chance to try it! The views are simply stunning!
We also ate a lot of delicious fresh fruit and had the unforgettable experience of picking our own at Hillside Orchards u-pick and farm (also in the Golden Mile near Oliver, B.C.) I would also recommend this, especially if you are traveling with children.
It’s a great family activity. And there’s nothing like foraging for your own food to make it taste that much better! Eating fruit straight from the source is ultimately the juiciest and of course, most rewarding.
So, I decided to turn our labor into something even yummier when I returned home. This was my very first Peach Cobbler, which takes a mere 30 minutes to cook. I have made crisps, crumbles and even bettys before, but never a cobbler.
Difference between Cobbler, Crisp, Crumble & Betty
You are probably wondering what the difference is. Well, they are all similar in that they all contain fruit with some kind of pastry. Cobblers have a biscuit topping and crumbles and crisps have a streusel-like topping.
The original difference between crisps and crumbles was that crisps would contain oats and crumbles would not. However, nowadays, they have basically morphed into the same thing and the names crumble and crisp are often used interchangeably (with the use of oats).
Today the betty has the same oat streusel as the crisp and crumble, but it has a layer under the fruit, as well as on top of the fruit. So, if you like more of the streusel mixture, then you will love the betty. But traditionally, it was called a “Brown Betty” and was layered using brown bread crumbs or graham crackers.
Cobbler is King
The origin of the cobbler is British and it was the original fruit and pastry dish. The crumble also has British roots.The cobbler was actually named as such because when you drop the biscuit topping over the fruit, it bakes up to have a cobbled appearance – like a cobblestone street. Hence the name.
The Brits also use dumplings in this dish. Cobblers and crumbles were both promoted by the Ministry of Food during the Second World war, as they are filling, yet require less butter than a traditional pastry and can be made with margarine.
This dish has been popularized in and is often associated with the deep south (United States.) The crisp, with the addition of the oats, is the Americanized version of a crumble.
But I am not going to meander too far down the path of grunts, slumps and the like, (which are Canadian Maritimes and New England versions of the cobbler). Firstly, it’s just too much information. And then there’s the personal challenge I have with finding a dish called a ‘grunt’ the least bit appetizing.
My Peach Cobbler recipe is a little different than the usual and has a flavor twist– a butterscotch biscuit topping. But rest assured, it was tested on my usual group of willing human guinea pigs who all gave it the thumbs up. I hope you enjoy it!
Have you ever eaten a grunt or slump?
Fresh Peach Cobbler with Butterscotch Biscuit Topping
Cook time: 30 minutes
Peach Cobbler base
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
Butterscotch Biscuit Topping:
¾ cup all-purpose flour
2 Tablespoons white granulated sugar
¼ cup butterscotch cook and serve filling/ pudding mix (NOT instant pudding)
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
2 tablespoons white sugar
1 teaspoon ground cinnamon
Directions for Peach Cobbler
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine ¾ cup flour, 2 Tablespoons white sugar, 1/4 cup brown sugar, butterscotch pudding mix, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in boiling water until just combined.
- Remove peaches from oven, and drop spoonfuls of butterscotch biscuit topping over them.
- Then sprinkle entire cobbler with the sugar and cinnamon sprinkle mixture.
- Bake until topping is golden, about 20 minutes or until topping is cooked through (you can tell when it has a cakey texture and no longer moist or when a cake tester or toothpick comes out clean)
- Serve warm, cold, with or without vanilla ice cream or whipped cream and enjoy!
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Terri is a competitive home cook and baker, recipe developer, food writer, and cake decorator. Her original and award winning recipes have been published in Taste of Home magazine, Saltscape Magazine, Better Homes and Gardens Family Circle Hometown Cooking Cookbook, The Old Farmer’s Almanac Readers’ Best Recipes 25th Anniversary Edition Cookbook, Safeway Destination Cheese Champions, among other publications and on several websites. She also contributes a monthly food & recipe column to The Rocky Ridge Royal Oak Community newsletter. She is a happily married mom of two that loves everything food. By day she works as a Project Manager in the health care field.
**This post is my own opinion and is NOT sponsored by Burrowing Owl Winery, Sonora room restaurant or Hillside orchards u-pick and farm.
Fresh Peach Cobbler With Butterscotch Biscuit Topping was adapted from this recipe.