Butterscotch Cobbler
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and comforting dessert filled with butterscotch goodness, topped with a crumbly biscuit crust.
Ella x
Ingredients
- 250butter
- 250 gbrown sugar
- 150 ggranulated sugar
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 120 gunsalted butter, melted
- 2large eggs
- 1 mlvanilla extract
- 200 mlbutterscotch sauce
- 50 mlheavy cream
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a convection setting if available.
- 2
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
Add flour, baking powder, and salt to the bowl and mix until just combined.
Tip: Be careful not to overmix.
- 4
In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
Tip: Make sure to break up any egg solids.
- 5
Pour wet ingredients into dry ingredients and mix until just combined.
Tip: Don't overmix.
- 6
Pour butterscotch sauce into the bottom of a 20cm (8-inch) square baking dish.
Tip: Make sure to cover the entire surface.
- 7
Pour the biscuit mixture over the butterscotch sauce.
Tip: Smooth the top with a spatula.
- 8
Bake for 40-45 minutes or until the biscuit crust is golden brown.
Tip: Check for doneness by inserting a toothpick into the center.
- 9
Remove from oven and let cool for 10 minutes before serving.
Tip: Serve warm with whipped cream or vanilla ice cream if desired.
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