Tessa’s Recipe Rundown
Taste: AMAZING. Brown butter peach filling loaded with cozy spices. Perfectly sweet, light cobbler base and topping. Truly one of the tastiest desserts I’ve had.
Texture: The ooey gooey peaches complement the soft, fluffy cobbler base + topping perfectly. Seriously texture heaven. And when topped with a scoop of fresh vanilla ice cream… YUM.
Ease: This peach cobbler recipe is SO easy to make! The trickiest part might be browning the butter, which I’ve shared step-by-step instructions for how to do below.
Why You’ll Love This Recipe: Crowd-pleasing dessert recipe.
This post may contain affiliate links. Read our disclosure policy.
The smell that will come from your kitchen while you bake this easy Brown Butter Peach Cobbler recipe is intoxicating.
This easy Peach Cobbler recipe might be one of my new favorite desserts.
It’s perfect for serving a crowd. Just don’t forget to top with a scoop of vanilla ice cream on top!
Free Baking Science Mini-Course!
From cookies that spread to undercooked brownies, this FREE 5-day Baking Science course helps you conquer common baking challenges and make bakery-worthy treats every time.
Check out the tip box below for all my secrets for making the BEST peach cobbler recipe.
Sprinkle of Science
How to Make Peach Cobbler
What is the Difference Between Peach Cobbler and Peach Crisp?
Cobblers are commonly defined as a sweetened fruit filling encased in some sort of cakey biscuit-like dough. Crisps, on the other hand, feature a fruit filling simply topped with a mixture usually containing butter, oats, sugar, flour, and sometimes nuts and spices to create a crunchy crisp texture.
Is it Better to Use Fresh, Frozen, or Canned Peaches for Peach Cobbler?
- I opted for 32 ounces of frozen peaches for this easy homemade peach cobbler recipe because it significantly cuts the prep time, and I tend to prefer eating fresh locally grown peaches just on their own.
- This recipe can also be made with fresh or canned peaches.
- If using fresh peaches during peach season, you’ll need about 12 medium ripe peaches, peeled, pitted, and sliced before using.
- If using canned, you’ll need four 16-ounce cans of peaches that you’ll drain and measure out 32 ounces of peaches. The liquid takes up a lot of the weight of the can so three cans won’t cut it. You’ll have a little extra but that goes great on oatmeal, waffles, in smoothies, etc.
Can you Leave the Peels on the Peaches?
This comes down to personal preference. I personally prefer to peel my peaches because I’m not a fan of the cooked skins on fruit, but if that doesn’t bother you, you can leave the skin on your peaches.
Instructions for How to Brown Butter:
- Use a stainless steel sauté pan for best results. Nonstick prevents the butter from browning completely and prevents you from being able to visually see how browned it’s getting. Same with the dark color of cast iron. Something with a wider surface area, like a sauté pan over a saucepan, encourages more browning more quickly.
- In a medium skillet set over medium heat, melt the butter.
- Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
- Once 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, about 2 to 3 minutes after the popping stops, remove from heat.
What Kind of Pan is Best for Baking Cobbler?
I prefer a glass or ceramic 9 by 13-inch baking dish for cobbler. I prefer glass (like this glass baking pan) so I can see how brown the cobbler is getting at the edges. This also creates a nicer table presentation if you’re serving company than a metal pan would. Be sure not to use a baking dish any smaller than 9 by 13-inches, or your cobbler will overflow.
Avoid Runny or Mushy Cobbler
- Be sure to cook this cobbler fully.
- Don’t skip the cornstarch in the recipe.
- Cornstarch doesn’t activate its thickening properties until just over 200°F so you want the filling to bubble in the oven.
- Underbaked cobbler won’t set properly.
How to Store Homemade Peach Cobbler
To store leftover cobbler, place in an airtight container (or simply pop on the lid this baking pan comes with!) and store in the refrigerator for up to a week.
Can this Peach Cobbler Recipe be Frozen?
I don’t recommend freezing peach cobbler as it would create a soggy and unpleasant texture. Not to mention it’s quite a large pan to freeze! For best results, make peach cobbler the day you plan to serve.
How to Reheat Peach Cobbler
To reheat leftovers in the oven, bake at 400°F for 15-20 minutes. Reheating in the microwave will result in more of a soggy texture.
More Recipes You’ll Love:
- Caramel Peach Snickerdoodle Bars (one of my other favorite peach recipes!)
- Peach Galette
- Apple Galette
- Blueberry Cobbler Recipe
- Blueberry Peach Pie
- Apple Crisp Recipe
Brown Butter Peach Cobbler
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
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)
Instructions
- 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.
Assemble:
- 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.
Recipe Notes
Photos by Joanie Simon.
A wonderfully, delicious cobbler. I followed the recipe only omitting the bourbon and it is definitely a keeper. Wondering if blackberries could be substituted for peaches? Would you change any spices?