Fall is here, in all it’s glory . . . although we are in the 80’s today.

That is very unusual for Idaho!

I’m not complaining though – I love fall.

I love the leaves falling from the trees, the smells of harvest and the abundance from our gardens.

I’ve been anxious to try a new Cobbler recipe, even though our regular recipe is a favorite.

I think it’s the addition of Caramel Sauce that puts this over the top.

Caramel . . . and Peaches is the perfect combination!


The cobbler crust is rich and yummy and the Turbinado Sugar over the top glazes it perfectly. 

Part of this recipe is from a new cookbook that I picked up at a Sam’s Club, but you can also order it at Amazon.

The picture on the cover pulled me right in!

I used the recipe for the Juicy Cobbler dough, and for the filling I used the Caramel Peach Recipe from Food Network.

It is delicious.


Juicy Cobbler Dough

This Cobbler dough works great in recipes that call for baking fruit without cooking the fruit first.  Use it for any baked fruit pie or cobbler.

1 stick (4 oz) butter, but into cubes and at room temperature

1 cup sugar

1 cup all purpose flour

1 tablespoon Baking Powder

1 Tablespoon pure Vanilla extract

1/2 teaspoon salt

1 cup whole Milk

*I used 2% Milk


1.  Using a hand or stand mixer, mix together butter and sugar on a low speed until creamy.

2.  In a separate bowl, mix together flour and baking powder.

3.  Add the vanilla extract, salt, milk, and half the flour mixture to mixer, continuing to mix on low speed.

4.  Add remaining flour mixture and mix until well blended.

5.  Cover bowl with plastic wrap and refrigerate for 20 minutes before using.

6.  To use juicy cobbler dough in a recipe, scoop out with a large spoon and place circles of dough over fruit filling.


1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1 Tablespoon pure vanilla
2 teaspoons fresh squeezed lemon juice
1/4 cup Caramel Sauce
4 cups sliced peaches/raspberries


Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches, Caramel Sauce, lemon juice and vanilla. cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole.  Drop dough by 6 spoonfuls onto hot peach mixture. Sprinkle Cinnamon & Sugar mixture or Turbinado Sugar over the dough circles. 
Bake until topping is golden brown, 25 to 30 minutes. Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream
* I had to bake this a bit longer than the recipe calls for, so that the Biscuits were done through.  If they get too brown, lower the rack to the middle or cover with foil.



  • Rosa - 09/30/2010 - 12:15 pm

    A gorgeous cobbler! I love that cpmbination. As a matter of fact, I’ve already made 2 cobblers this week… ;-P



  • Lisa - 09/30/2010 - 2:25 pm

    I’ve eaten peach cobbler before but never thought to add caramel sauce to it. That sounds like it would add a wonderful layer of richness to the filling. I’ve been enjoying some peaches too in some peach jam that I made and posted on my blog. Peaches are definitely the best part of summer.ReplyCancel

  • megpies - 09/30/2010 - 8:14 pm

    What a cool book! I think I might need that one! Lovely cobbler, what a great Thanksgiving treat!ReplyCancel

  • Alicia - 10/01/2010 - 7:58 pm

    Wow! I stumbled onto your site and the first post I saw was your mini monkey bread and then I made the mistake of hitting the home button and you have THIS! This gorgeous, wonderful, sinful cobbler! That’s it…I’ve lost my heart (and stomach) to your blog. Dare I go on to the previous post? Hmmm…OH YEAH!ReplyCancel

  • Niki Bagley - 10/05/2010 - 5:48 am

    This was amazing! I made it the other night with raspberries and blackberries and it was so yummy! Thanks for sharing! You are amazing!ReplyCancel