1½ to 2 lbs fresh peaches (about 3 or 4 large peaches), peeled, pitted and sliced, to equal 3 to 4 cups)
⅔ cup light or dark brown sugar. You can also use all white sugar for a more predominant caramel over butterscotch flavor. See Notes *
1 tablespoon butter
¼ cup water
¼ cup heavy cream
3 tablespoons corn syrup (either light or dark is fine)
½ teaspoon pure vanilla extract
⅛ teaspoon salt
1 stick of butter (4 oz), melted in the baking dish (I used an 8 x 8-inch glass square)
1 cup All-Purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
½ teaspoon pure vanilla extract