For the filling:
- 1/2 cup (113 grams) unsalted butter
- 6 cups (32 ounces) frozen sliced peaches*
- ½ cup (100 grams) granulated sugar
- ½ cup (100 grams) dark brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon cornstarch
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice (about half a medium lemon)
For the batter:
- 2 cups (400 grams) granulated sugar
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 cups buttermilk
- Cinnamon sugar to dust top of batter before baking (optional)
Preheat the oven to 400°F. Generously spray a 9×13 glass or ceramic pan with baking spray.
Brown the butter:
Melt butter in a stainless steel sauté pan or wide saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly. When the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, 2 to 3 minutes after the popping stops, remove from heat. Remove 1/4 cup of the browned butter into a glass measuring cup and set aside. Keep the remaining butter in the pan to cook the peaches.
Make the filling:
Place the pan back on medium heat, and add the peaches, sugars, salt, spices, and cornstarch. Mix until combined. Cook for about 10-15 minutes, or until the peaches are soft and the mix is syrupy. Remove from heat. Add in the bourbon (if using), vanilla and lemon juice. Mix until combined and set aside.
Make the batter:
In a medium bowl, whisk together the sugar, flour, salt, and baking powder. In a separate bowl, mix together the prepared ¼ cup of browned butter and the buttermilk until combined. Add the wet mixture to the dry mixture, stirring until combined and no clumps are visible. Reserve a 1⁄2 cup of batter and set aside.
Pour the batter (minus the ½ cup set aside) into the prepared pan.
Spoon the peach mixture as evenly as possible over the batter. With a fresh spoon, dollop the remaining 1/2 cup of batter on top of the peaches. Dust with cinnamon sugar (optional).
Bake for 45-55 minutes, or until the peaches are bubbling and the topping is golden brown. Once the cobbler has been removed from the oven, let sit for 20-30 minutes before serving. Serve fresh with vanilla ice cream or homemade whipped cream. Enjoy!
To store leftover cobbler, place in an airtight container and store in the refrigerator for up to a week. To reheat leftovers in the oven, bake at 400°F for 15-20 minutes.