This Brown Butter Peach Cobbler is the most flavorful cobbler recipe you'll ever try. The brown butter peaches, warm spices, and the biscuit-like base and topping make for the ultimate summer treat. Use fresh, frozen, or canned peaches to enjoy this cobbler all year long!
Course Dessert
Cuisine American
Prep Time 25 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Servings 9servings
Ingredients
For the filling:
1/2cup(113 grams) unsalted butter
6cups(32 ounces) frozen sliced peaches*
½cup(100 grams) granulated sugar
½cup(100 grams) dark brown sugar
1teaspoonsalt
1teaspooncinnamon
½teaspoonnutmeg
½teaspooncardamom
¼teaspoonginger
¼teaspooncloves
1tablespooncornstarch
2tablespoonsbourbon (optional)
1teaspoonvanilla
2tablespoonsfresh lemon juice (about half a medium lemon)
For the batter:
2cups(400 grams) granulated sugar
2cups(254 grams) all-purpose flour
1teaspoonsalt
3teaspoonsbaking powder
2cupsbuttermilk
Cinnamon sugar to dust top of batter before baking (optional)
Instructions
Preheat the oven to 400°F. Generously spray a 9x13 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.
Video
Notes
*No need to thaw peaches prior to use. This recipe can also be made with fresh or canned peaches. If using fresh peaches, you’ll need about 12 medium peaches, peeled and sliced before using. If using canned, you’ll need four 16-ounce cans, drained and measured to 32 ounces of peaches (the liquid in the can accounts for much of the weight, so using four cans ensure you’ll have enough. You’ll have a little extra, but that goes great on oatmeal, waffles, in smoothies, etc.).