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Brown Butter Peach Cobbler | Desserts To Make With Fresh Peaches

Brown Butter Peach Cobbler shines in this cozy dessert photo, making it a dreamy addition to Peache Recipes for summer baking.
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A warm, fragrant peach cobbler with juicy fresh peaches and a nutty brown butter crust. It bakes into a golden, comforting dessert that tastes incredible with a scoop of vanilla ice cream.

Ingredients

Scale
  • 6 large ripe peaches, peeled and sliced
  • 1/2 cup unsalted butter, browned
  • 3/4 cup granulated sugar for the filling
  • 2 tablespoons granulated sugar for the topping
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk or dairy alternative
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Vanilla ice cream, for serving

Instructions

  1. Brown the butter
    Set a medium saucepan over medium heat and add the butter. Let it melt completely, then stir frequently as it begins to foam. Keep cooking while watching the color closely. The butter will shift from pale yellow to golden, and then the milk solids will start to toast. As soon as it smells nutty and looks warmly browned, remove it from the heat right away. Pour it into a bowl and let it cool for a few minutes so it does not scramble the batter later.
  2. Prepare the peaches
    Peel the peaches, remove the pits, and slice the fruit into even pieces. Place the slices in a large mixing bowl. Add the granulated sugar for the filling, lemon juice, cinnamon, and nutmeg. Toss everything together until the peaches are evenly coated. Let the mixture stand for about 10 minutes so the fruit can release its juices and the sugar can start forming a syrup.
  3. Make the batter
    In a separate bowl, whisk together the flour, baking powder, salt, and the smaller amount of sugar for the topping. Pour in the slightly cooled brown butter, milk, and vanilla extract. Stir gently until the batter comes together and looks thick and smooth. Do not beat it hard. Stop mixing once the dry ingredients disappear and a few small lumps remain.
  4. Assemble the cobbler
    Heat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or a small cast-iron skillet. Spread the batter evenly across the bottom of the dish. Spoon the peach mixture over the batter, making sure to include some of the syrupy juices from the bowl. Keep the layers separate and do not stir them together. The batter will rise around the peaches as it bakes.
  5. Bake the cobbler
    Place the dish in the center of the oven and bake for 40 to 45 minutes. The top should turn deep golden brown, and the peach filling should bubble around the edges. Check the crust with a toothpick in the center. If it comes out clean or with only a few moist crumbs, the cobbler is ready. If the top is browning too quickly, loosely cover it with foil for the last part of baking.
  6. Rest and serve
    Remove the cobbler from the oven and let it sit for about 10 minutes before serving. This short rest helps the filling settle slightly so it is easier to scoop. Serve warm in bowls with a generous scoop of vanilla ice cream on top.

Notes

  • Keep a close eye on the brown butter so it does not burn.
  • For easier peeling, score an X on the bottom of each peach and blanch them briefly in boiling water, then transfer to ice water.
  • Stir the batter only until combined; overmixing can make the topping tough.
  • For a gluten-free version, use a gluten-free flour blend or almond flour.
  • For a vegan version, use plant-based butter, plant-based milk, and dairy-free ice cream.

Nutrition

Find it online: https://irmacooks.com/brown-butter-peach-cobbler/